Pear Syrup - Preserving And Bottling - Kosher Recipes And Cooking - Food For Shabbat - Homemade

PEAR-SYRUP OR JELLY.

This preparation, although little known in England, forms an important article of economy in many parts of the Continent. The pears are first heated in a saucepan over the fire until the pulp, skins, &c., have separated from the juice, which is then strained, and boiled with coarse brown sugar to the thickness of treacle; but it has a far more agreeable flavour. It is cheaper than butter or treacle, and is excellent spread upon bread for children.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore