Pear Marmalade from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Peel the pears and cut them into quarters, extracting all the seeds. Then throw them into fresh water, sufficient to half cover, and set them on the fire. When they begin to grow soft, mash them wi...
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Ingredients
- To Every 3½ Pounds of Pears, 2 Pounds of Sugar
- The Grated Rinds of Several Lemons
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