Pear Preserves

Ingredients

• a little more than three-quarters pound of sugar
• one pound of fruit

Method

1. 1

   Select ripe, firm fruit.

2. 2

   Pare and core fruit, cutting large pears into halves or fourths.

3. 3

   Put sugar in a porcelain kettle with enough water to make syrup.

4. 4

   Stir until sugar is dissolved.

5. 5

   Let syrup boil ten or fifteen minutes, then add fruit and cook slowly for twenty minutes.

6. 6

   Place in a stone jar, cover, and let sit overnight.

7. 7

   Drain syrup, boil for ten minutes, add fruit, and cook slowly for twenty minutes.

8. 8

   Return to jar and let sit overnight.

9. 9

   Repeat boiling and adding fruit until clear and tender.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 149. The excerpt below is the record exactly as published.

Pear Preserves. — Select ripe, but firm fruit, those known as "eating" pears. Pare and core fruit, cutting large pears into halves or fourths, leaving small fruit whole— with the stem on — after it has been scraped. Weigh fruit and use a little more than three-quarters pound of sugar to one pound of fruit

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