Pear Jelly
From Consult me, 1902
Serves 10
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 373. The excerpt below is the record exactly as published.
PEAR JELLY. — The large stew pears, previously stewed in the oven with a little water make good jelly. Or take jargonelle, or French pears, and boil them to a pulp ; then boil gently over the fire with as much sugar as there is pulp for about 20 minutes, till it is moderately thick. Put in jars
Cook this with the app: pantry check, scaling, and the assistant.