Recipe For Making Pears Preserved With Ginger
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 707 of 825.
Pare, quarter and core eight pounds of pears; cut or break one fourth a pound of ginger root into pieces. Grate the yellow rind of two or three lemons. Put the pears, ginger and grated lemon into a saucepan, in layers, with eight pounds of sugar; add a cup of water - two if the pears are dry. Let heat very slowly and cook until the pears look clear; add the juice of six lemons when the fruit is rather more than half cooked. Two hours of cooking will often be needed.