Peel the pears, cut them into small pieces, put them into an earthenware pan with the sugar, and simmer for one hour. Add the strained orange and lemon juice and the ginger cut into small pieces, and allow to simmer for two and a half hours.
Divide into glasses and cover.
GRAPE CONSERVE
- 5 lbs. grapes
- 5 lbs. sugar
- 1 lb. raisins
- 1 lb. shelled walnuts
- 3 juicy oranges
Remove the stems, skins, and seeds from the grapes, then cook the pulp in a casserole till tender and press it through a sieve. Boil the yellow skins of the oranges until tender, then chop fine.
Put them into an earthenware pan with the grape pulp, add the strained orange juice, sugar, raisins, and walnuts. Boil until quite thick; put into glasses and seal.
GREEN-GAGE JAM
- Green-gages
- Lump sugar
- Water
Stone the green-gages, and add some of the kernels to the fruit. Allow six pounds of lump sugar and one quart of water to every six pounds of green-gages, weighed after stoning. Heat the sugar on a baking sheet in the oven, then add it to the water and allow to boil for eight minutes, then add the fruit, and boil gently in a casserole for three-quarters of an hour.
Pour into glass jars and seal.