Pear Marmalade.
8 pounds of sugar.
8 pounds of Seckel pears.
1/2 pound of crystallized ginger.
4 small lemons.
Boil the lemons in clear water until the peel can be pierced with a broom splint; then cut it into small pieces. Peel and chip the pears, and cut the ginger in thin slices. Put all the ingredients into the preserving kettle and simmer for two hours. Pour the marmalade into jelly glasses. This quantity will fill eighteen.
The water in which the lemons are cooked is to be thrown away.