Pear Preserves

Ingredients

• one pound of sugar
• one pound of fruit
• nearly one pint of water

Method

1. 1

   Make a syrup with water and sugar, clarify by boiling and skimming, then add pears and stew until clear.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 115. The excerpt below is the record exactly as published.

one pound of sugar to one pound of fruit ; boil it, and when clarified put in as many of the quinces as can cook at once without being crowded and broken to pieces. Cover for a while with a large plate (it makes them light -colored) and let them VLBGINIA COOKMRT'BOOK. 343 boil slowly until they are clear. Every now and then take them out of the kettle and lay them singly on dishes to cool, while other pieces take their place in the kettle ; by-and-by put them back, to cook more, while the others cool, and so exchange until all are done equally and be- come of a beautiful red hue. By covering the kettle with a lid they remain yellow, but are really not nearly so pretty a preserve. Let the sirup boil a while after the quinces are taken out of it, and most likely it will jelly and look beautiful, filling the place of the cores in those that were left whole. Pbab Pbeserves. One pound of fruit, one pound of sugar ; pare off the peelings thin. Make a nine sirup of nearly one pint of water and one pound of sugar, and when clarified by boil- ing and skimming put in the pears and stew gently until clear. Choose rather pears like the Sickle for preserving, both on account of the flavor and size. A nice way is to stick a clove in the blossom end of each pear, for this fruit seems to require some extraneous flavor to bring out its own piquancy. Another acceptable addition to pear preserves

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