Pear Marmalade

Original Receipt

Boil the pear with the skins on. When soft, rub them through a sieve and to each pound of pulp three quarters of a pound of brown sugar. Stew it over a slow fire till it becomes a thick jelly. It should be stirred constantly.

From The American Housewife, [author anonymous], 1841 (3rd edition), New York


1-2 pounds of pairs (about 6 pears)

1 ½ cups brown sugar

1 teaspoon powdered ginger


Modern Method

  1. Take pears, clean, and boil whole until soft.
  2. Cool the pears.
  3. Push them through a wire sieve or ricer.
  4. To every pint (2 cups) of sieved pears, add 1 ½ cups of brown sugar.
  5. Stir well.
  6. Optional: Add 1 teaspoon powdered ginger per 2 cups of pear puree and stir well.
  7. Place mixture in a saucepan and cook over medium heat, stirring frequently.
  8. When marmalade slightly sticks on a spoon and does not dissolve in a cup of cold water, place it in a jar. Either use modern canning methods to keep for long term use or place it in the refrigerator for use in the next month or two. It is best eaten on pound cake or home-made bread.