Preserved Pears

Ingredients

• 1 lb. sugar
• 1 cup of water
• a clove

Method

1. 1

   Pare and quarter large pears or put small pears up whole.

2. 2

   Use equal weights of fruit and sugar, making a syrup with 1 cup of water to the pound of sugar.

3. 3

   Heat the fruit through, cool it, then cook until soft and put in jars.

4. 4

   A clove in each pear adds flavor.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 382. The excerpt below is the record exactly as published.

PRESERVED PEARS— If large, they can be pared and quar- tered; if small, they can be pared and put up whole. Allow equal weights of fruit and sugar; make the sugar into a syrup, using 1 cup of water to the pound; when clear, put in the fruit and heat it through; then take it out and cool it; then put it back and cook un- til soft, and then put in jars. A clove stuck in the end of each pear before cooking imparts a pleasant flavor. Some people stew a few slices of lemon peel in the syrup for flavoring. PRESERVED PINEAPPLE— Pare off the rough outside care- fully, that nothing be lost, and slice the fruit; put it in a preserving pan, add 1 teacup of water to each pound of fruit, and boil gently until it is tender and clear; then take it out with a skimmer, add 1 lb. of sugar to 1 lb. of fruit, stir until it is dissolved, then put in the pineapple and let it boil gently until it is transparent throughout: then take out the fruit, cool it, and put it into glass jars. Let the syrup simmer gently until it is thick and rich, and when nearly cool pour it over the fruit, and the next day seal up the jars. Pineapple is often jput directly into the syrup without first boiling in water, but it is then tougher and not so good. See " Pineapple Jam " for a way to utilize the parings. PEESERVES 515 PRESERVED PLUMS.— (1) "Weigh them and allow 1 lb. sugar

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