Preserved Pears

Ingredients

• 12 Bartlett pears
• 1 cup of water
• 1.5 cups of sugar
• 1 lemon

Method

1. 1

   Cut pears in halves lengthwise, leaving stems on one half.

2. 2

   Remove cores.

3. 3

   Make a syrup of the sugar, water and lemon juice.

4. 4

   Skim, put in the pears and cook until tender.

5. 5

   Remove pears and pack in sterilized jars.

6. 6

   Fill to overflowing with the syrup and seal.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 82. The excerpt below is the record exactly as published.

Lemon juice, 2 tablespoons. Sugar. Green vegetable coloring. Wash and wipe apples and cut in eighths. Add water, cover and bring to the boiling point. Let simmer till apples are soft. Mash well and strain through a coarse sieve. Let juice drip through a jelly bag all night, then put over the fire and let boil 20 minutes. Add an equal measure of heated sugar and boil 5 minutes. Press mint leaves with fingers till well bruised and pass through the syrup till desired flavor is reached. This should be done during the 5 minutes' cooking. CHERRY AND CURRANT JELLY. Use 2-3 of cherries and 1-3 of currants. Clean fruit, add a little water and put over a slow fire. Boil until soft, then pour into a jelly bag and let drip over night. For every pint of juice allow a pound of sugar. Place juice over a slow, steady fire to boil. Heat sugar in shallow baking pans but do not allow it to color. Add it to juice and stir till dissolved. Allow to boil for a few minutes, then remove from fire and fill sterilized jelly glasses. Jelly maker, Somerville. STRAWBERRY AND CURRANT JELLY. Strawberries, 10 quarts. Currants, 2 quarts. Sugar. Proceed as for raspberry jelly, but allow 15 minutes to boil. Dolly A., Roslindale. QUINCE HONEY. Large quince, 1. Water, 1 pint. Sugar, 2 pounds. Pare the quince and put peel and seeds on stove to boil with a little of the water. Grate quince fine. Strain peel and seeds, add remaining water, sugar and quince pulp. Boil slowly 40 min- utes. Will fill 4 jelly glasses. D. 8. H., Greenwood. JELLJES, PRESERVES, PICKLES. 183 PRESERVED PEACHES. Dip peaches for a moment in boiling water, remove skins and cut in halves. Weigh the fruit and allow an equal weight of sugar, or for a less rich preserve % as much. Take *4 °f the sugar and twice as much boiling water and let boil 5 minutes, draw to one side and skim. In this syrup cook peaches, a few at a time, until all are tender. Remove peaches with skimmer and then place in jars set in hot water. Add rest of sugar to the syrup, let boil until sufficiently thick, then pour over peaches in jars. Fill to overflowing and seal at once. In each jar place 2 or 3 peach stones for added flavor. Pears may be preserved in the same way. P. G. P., Lowell. PRESERVED PEARS. Bartlett pears,

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