Pear Jam

Ingredients

• an equal weight of sugar
• a pint of water

Method

1. 1

   Peel, quarter, and core ripe pears.

2. 2

   Pack them into an earthen jar and place in boiling water until soft.

3. 3

   Boil sugar with water to form a clear syrup.

4. 4

   Add pears to syrup, stir frequently, and boil for twenty minutes.

5. 5

   Cool and store.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 286. The excerpt below is the record exactly as published.

a pint of water ; put them ito a preserving-kettle, and boil and skim the sirup until it clear ; then cool it, and add to it an equal measure of the est French brandy ; when both plums and sirup are quite >ld, fill the jars with the sirup, and then cork aiid seal them j-tight. PRESERVED PEARS. Choose firm acid pears for preserving ; if the fruit is small, reserve it whole ; if large, cut it in halves or quarters ; peel le pears with a silver fruit-knife, dropping them into cold ater as fast as they are peeled, to prevent discoloration ; hen the fruit is all prepared, weigh it, and allow an equal uantity of sugar ; put the fruit over the fire in sufficient aid water to entirely cover it, and heat and gently boil it ntil it is tender enough to yield to a shght pressure of the ngers ; meantime put the sugar into the preserving-kettle, iding to each pound a pint of cold water, and to every five r six pounds the thinly pared yellow rind and juice of two mons, and two ounces of green ginger-root scalded and ;raped; boil the sirup, and remove all scum as it rises; hen the pears are boiled, as directed above, put them into le sirup, and boil them until they look clear; when the ears are thoroughly penetrated with the sirup, remove the reserving-kettle from the fire, cool the preserves in the sirup, id then put them up as already directed. PEAR MARMALADE. Peel, quarter, and core ripe pears, weighing them after ley are peeled ; put them into the preserving-kettle, with lough cold water to cover them, heat them slowly, and boil 542 PRACTICAL AMERICAN COOKERY. them gently until they are quite tender; then skim them from the water ; in their place put the peelings and cores, and boil them for an hour, and then strain the water from them ; allow a pint of this water and a pound of sugar to each pound of fruit ; put the sugar and water over the fire in the preserving-kettle, boil them to a sirup, removing all scum as it rises, and testing the sirup occasionally ; when a little of it, cooled on a saucer, jellies slightly, stir the pears into it, and boil the marmalade for five minutes, stirring it constantly; then partly cool it, and put it up as already directed. FEAR-JAM. Peel, quarter, and core perfectly ripe pears ; weigh them, and then pack them closely into an earthen jar ; place the jar in a saucepan of boiling water over the fire, and let it remain until the fruit is soft enough to break apart; then put an equal weight of sugar

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