PEAR JAM.
Teel pears and cut in pieces, not. too thin. Weigh, and put in preserving pan with small quantity of water. Boil till tender. Add j>lb. 0 f sugar to every lb. of fruit, and one jar of preserved ginger (cut up to same size as fruit) to every 81b. cf pesrs. Boil all together for two hours.
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Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20868, 9 May 1931, Page 7 (Supplement)
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59PEAR JAM. New Zealand Herald, Volume LXVIII, Issue 20868, 9 May 1931, Page 7 (Supplement)
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