Pear Preserve

Ingredients

• four pounds of fruit
• three pints of water
• one pint of sugar
• a piece an inch long

Method

1. 1

   Pare the pears and drop them into cold water.

2. 2

   Weigh the fruit.

3. 3

   Put the parings in a kettle with 3 pints of water.

4. 4

   When boiling, place a steamer with pears on top.

5. 5

   Cook until tender, then strain the liquor.

6. 6

   For each quart of liquor, add 1 pint of sugar and boil.

7. 7

   Add pears and simmer for 20 minutes.

8. 8

   Pack in jars and cover with hot syrup.

9. 9

   Close jars immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 439. The excerpt below is the record exactly as published.

Pear Preserve. Flemish Beauties or Sheldons are very nice if pre- served in this manner : Pare the fruit, and drop it into cold water, to prevent it from becoming discolored. When all the fruit is pared, weigh it. Put the parings into a preserving-kettle or some other kettle over which a steamer can be placed. Add to the parings three pints of water for every four pounds of fruit. When the water begins to boil, put on the steamer, which should contain enough pears to cover the bottom. Watch the PRESERVING. 831 fruit, and as soon as it becomes tender, take it up, and put in a fresh supply. When all the pears have been cooked, take off the steamer and strain the liquor from the parings. To each quart add one pint of sugar. Put on the fire, in the pre- serving-kettle, and when it begins to boil, skim carefully. Now add the pears, and simmer for twenty minutes. Put the fruit in glass jars, and cover with hot syrup. Close the jars at once. A small piece of ginger root in each jar adds flavor to the fruit, — say a piece an inch long

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