Pear Preserves

Ingredients

• one pound of fruit
• a pound of loaf sugar
• one pint of water

Method

1. 1

   Pare the pears, leaving the stems on.

2. 2

   Boil sugar and water for fifteen minutes, then add pears and boil until a straw can be run through them.

3. 3

   Lay them in a dish, boil syrup until it becomes a thin jelly, cool both, then jar them.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 35. The excerpt below is the record exactly as published.

one pound of fruit put one pound of loaf sugar and half a pint of water. Put the sugar and water on the fire, let it boil for twenty minutes, then put in the peaches and boil them for a time, or until they are nearly transparent. After they are done lay them in a dish, each peach (153) JANE HAMILTON'S RECIPES separate from the others. Boil the syrup until it becomes ropy, put it in a bowl, to get entirely cold; when both syrup and peaches are entirely cold put them in jars and cover closely. It is an improvement to the peaches to put a few peeled kernels into the syrup. In making preserves the heat should be uniform and not too great. If the fruit boils too fast it will not be so perfect. 999 PEAR. Pare the pears, leaving the stems on, and weigh them. To one pound of fruit put a pound of loaf sugar (if fruit is sweet) or a pound and a quarter (if fruit is sour), and one pint of water

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