Pear Marmalade

Ingredients

• 10 lbs. of pears
• a pint of water
• ½ lb. of sugar
• 1 lb. of fruit

Method

1. 1

   Peel and core the pears, put in a porcelain kettle with a pint of water, and cook slowly until reduced to a pulp.

2. 2

   Add ½ lb. of sugar to 1 lb. of fruit and stir over the fire until thick and smooth.

3. 3

   Take up in a bowl, let cool, put in small glasses or jars, seal, and set in a cool, dry place.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 332. The excerpt below is the record exactly as published.

Pear Marmalade is best made of the large yellow pears, which should be very ripe. Peel and core io lbs. of pears, put in a porcelain kettle with a pint of water, let cook very slowly until reduced to a pulp, add % lb. of sugar to I lb. of fruit, and stir over the fire until thick and smooth. Take up in a bowl, let cool, put in small glasses or jars, seal, and set in a cool, dry place. Pear Preserves, Rich. — Peel the pears, cut them in halves, and re- move the core. Weigh them, and al- low I lb. of sugar to I lb. of fruit. Make a syrup of the sugar by adding a pint of water to every 3 lbs. of sugar, drop in some ginger root and slices of lemon, put in the pears, and boil until quite soft. If they are very hard, they should be boiled in water first, and sufficient of this water used to makeVthe syrup. After the pears are removed from the syrup, boil ten or fifteen minutes longer. Pear Preserves, Less Rich. — Peel ripe pears, cut in halves, and core them. To 1 lb. of fruit

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