4 qt. pears, quartered
2 c. hot water
1 lb. sugar
2 tsp. cinnamon
1 tsp. cloves
Wash, cut, and core the pears, but do not peel them. Cut them into
quarters, and put the quarters into a preserving kettle with the water.
Bring to the boiling point, and boil until soft or mushy. Remove from
the kettle and force through a sieve or a colander. To the pulp, add the
sugar and spices, return to the kettle, and cook slowly for about 2
hours, stirring constantly to prevent scorching. If 2 hours is not
sufficient to cook the mixture dry, cook a little longer. Pour into hot
sterilized glasses or jars, cool, and seal.
85. PLUM BUTTER.--Another very good way in which to preserve plums for
future use is to make butter of them. The accompanying recipe explains
the correct procedure for butter of this kind.