Pear Marmalade

Marmelade de Poires

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • To Every Pounds of Pears, 2 Pounds of Sugar
  • The Grated Rinds of Several Lemons

Method

Peel the pears and cut them into quarters, extracting all the seeds. Then throw them into fresh water, sufficient to half cover, and set them on the fire. When they begin to grow soft, mash them with a wooden spoon; then add the sugar; add the grated rinds of several lemons; mix well, and then set all back upon the fire. Stir the mixture while boiling till it is of the proper consistency, and then pour it into jars or glasses. Allow three and a half pounds of fruit to two pounds of sugar.