Pear Jam

Ingredients

• six pounds of ripe mellow pears
• a pound and a half of loaf sugar
• each half a pint of water

Method

1. 1

   Pare, core, and quarter pears, place in a jar, cover, and boil until soft.

2. 2

   Mix with syrup made from sugar and water, stir over the fire for 20 minutes, then jar and store.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1121. The excerpt below is the record exactly as published.

Pear Jam). Pear, Avocado, or Alligator.— A fruit, ahout the size of an apple, met with in the West Indies. It takes rank amongst the most delicious productions of the vegetable kingdom. It consists of a kernel enclosed in a soft rind ; the yellow pulp having the firmness and deli- cate flavour of the peach. Pear, Charlotte. — Peel and core a dozen Bon Chretien pears, cut them into quarters, dip them into finely-powdered sugar, and shake them over the fire in a little clarified butter until they are tender ; then drain them well. Cut three or four slices of crumb of bread the third of an inch thick. Line a plain round mould with these, iirst cutting out a small roiind for the bottom, and then cutting the rest into fin- gers, which must be placed round the mould overlapping each other. Dip the bread into clarified butter before putting it into the mould. Fill the mould with the cooked pears, cover the top with slices of bread dipped in butter, and place the dish in a brisk oven imtil the bread is lightly browned. If the oven be not sufficiently brisk the bread will not colour properly, nor will the charlotte preserve its form. Tiurn the char- lotte out of the mould, and brush it over with apricot jam, or sift powdered sugar thickly over it. Time to bake, from three-quarters of an hour to an hour. Probable cost, 2s. 6d. Sufficient for six or eight persons. Pear Jam.. — Pare, core, and quarter six pounds of ripe mellow pears, put them into a jar, cover closely, and place the jar in a saucepan of boiling water, which must be kept boiling imtil the pears fall and are quite soft. Turn them into a preserving pan, and mix with them a quart of syrup, made in the proportion of a pound and a half of loaf sugar to each half a pint of water

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