Pear and Apple Conserve

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 9 hard pears
  • 6 tart apples
  • lemons
  • lb. Canton ginger
  • ½ pint water
  • Sugar


Pare, quarter and core the pears. Pare apples, core and cut crosswise in ½ inch slices. Grate the rind of the lemons and add the juice to the water. Cut ginger in small pieces. For every pound of fruit allow one pound of sugar.

Boil sugar and water to a syrup, add the rest of the ingredients and boil ¾ hour or until thick and clear. Place in cans or glasses and cover well.