Preserving Pears

Ingredients

• the early Saffron pear
• thinner syrup than strawberries
• boil for about 8 or 10 minutes

Method

1. 1

   Peel and core the pears, cut into quarters if too large.

2. 2

   Boil in thinner syrup for about 8 to 10 minutes until clear, fill jars to overflowing, and cork quickly.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 21. The excerpt below is the record exactly as published.

Preserving Pears. — The early Saffron pear, very plentiful in both the Cape Colony and Orange River Colony, is most delicious for preserving, and retains its flavour very well. They should be peeled and cored, and, if too large to put in whole, may be cut into four. They should have a thinner syrup than strawberries, as they are very sweet in themselves, and also, being put into the boiling syrup and allowed to boil up once or twice, they absorb more sweetness than the strawberries (which are only popped into the jar of boiling syrup once for all) ; the pears must boil for about 8 or lo minutes

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