Preparation info
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By Lizzie Black Kander

Published 1903

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  • 8 lbs. pears
  • 4 lbs. sugar
  • ¼ lb.


Wipe pears, quarter, core and remove the stems and cut into small slices. Add sugar, the ginger, cut fine, and the juice of the lemons. Cut the lemon rinds into long, thin strips; mix all together and let stand over night. Place in preserving kettle, on stove and let cook slowly for three hours, or until thick and clear. Put in stone jar, well covered, or in glass cans.