Jargonelle Pears, To Preserve

Ingredients

• one pound of sugar
• half a pint of water
• a little lemon-rind
• two or three drops of cochineal

Method

1. 1

   Gather pears before fully ripe, pare thinly, cut out tops, and remove seeds.

2. 2

   Weigh the fruit and simmer gently until tender but unbroken.

3. 3

   Drain and make syrup with sugar and water.

4. 4

   Boil syrup for 5-6 minutes, remove scum, add pears, and simmer for 5 minutes.

5. 5

   Lift pears into a dish with syrup for 2 days.

6. 6

   Simmer again until clear, adding lemon rind and cochineal for flavor and color.

7. 7

   Store in jars covered with syrup.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 764. The excerpt below is the record exactly as published.

Jargonelle Pears, To Preserve.— Gather the pears before they are fuUy i-ipe. Pare them as thinly as possible, cut out the black tops, and pick out the seeds. Weigh the fruit and simmer it very gently until it is quite tender, but unbroken ; then drain it, and make a syrup of one pound of sugar and half a pint of 'water to every pound of pears. Let tliis boil for five or six minutes, remove the scum as it rises, put in the pears and simmer them in the syrup five minutes longer. Lift out care- fully, and put them to stand in a dish with the syrup, which must entirely cover them, for two days. Then put them again into the pan, and simmer them until they are clear, but they must not break ; if a little lemon- rind is simmered with the syrup it will impiove the flavour, and two or three drops of cochineal will improve the colour. Put the fruit into jars, pour the syrup over it, and cover securely. When wanted the pears may either be served in the syrup or dried in a cool oven. Time, three days. Probable cost, pears, 3d. per pound. Jargonelle Pears, To Preserve (another way). — Prepare the pears as in the last recipe. When they are pared, cored, and weighed, put them into a saucepan, with vine leaves vmder and over them: cover them with cold water, and simmer them gently for half an hour. Drain them, and make a syrup, allowing one pound of sugar to every poimd of fruit, and half a pint of water

Cook this with the app: pantry check, scaling, and the assistant.