Pear-Syrup or Jelly

Ingredients

• pears
• coarse brown sugar

Instructions

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