To Preserve Pears

Ingredients

• three-quarters of a pound of sifted sugar
• one lemon

Method

1. 1

   Pare and halve pears, remove the core, and weigh.

2. 2

   Dissolve sugar in a preserving-kettle with a small teacup of hot water.

3. 3

   Add pears and cook until clear.

4. 4

   Remove fruit, boil syrup with lemon slices, then fill jars with syrup and lemon.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 128. The excerpt below is the record exactly as published.

To Preserve Pears. Pare and cut the fruit in half, take out the core, weigh the firuit, and allow three^uarters of a pound of sifted sugar to every pound of fruit ; put the sugar into a preserving-kettle with a small teacup of hot water under the sugar; set it on the back of the range or stove, stir it frequently until the sugar is all dis- solved, then lay in the pears, set them over the fire, and cook them rather slow until perfectly clear ; set the kettle off the firf., take out the fruit with a spoon, without any of the syrup, fill the jars three-quarters full, and set the syrup over the fire again, cut a fine large lemon in slices, put it in the syrup, and boil for ten minutes; then lay a slice or two of lemon in each jar and fill up with syrup, let them stand until next day, then make them air-tight. This recipe is for ripe tender firuit ; if green or tough, you must boil it first in water, allowing enough to barely cover the fruit. When tender, take it out, lay it on a dish, strain the water, put it back in the kettle, add the sugaTi and when dissolved, lay in the fruit, and proceed as above. One lemon

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