PEAR JAM.
Twelve pounds pears, cut into rather large pieces;. 91b. of sugar. pints of water, one tablespoonful of cloves, one teaspoonful of citric or tartaric acid. Boil the sugar and water together for a quarter of an hour; add the fruit and boil for four or five hours, or until it turns red. The cloves must be tied in muslin and boiled with the jam. A smaller quantity may be used if liked. Add acid about 20 minutes before it is done. This makes a lovely jam, and is quite a change.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21130, 12 March 1932, Page 7 (Supplement)
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93PEAR JAM. New Zealand Herald, Volume LXIX, Issue 21130, 12 March 1932, Page 7 (Supplement)
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