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Pear Marmalade

Weigh, pare, halve, and core as many ripe mellow pears as it is desired to use. Put them into a preserving-pan, barely cover them with cold water, and simmer gently until they are tender. Lift them out of the water, and boil the liquid for an hour with the skins and cores of the pears. Strain it, make a syrup of it by boiling a pound and a half of sugar and a quart of liquid for every two pounds of fruit, and let this syrup boil until it will stiffen, when a small quantity is poured upon a plate. Stir the pears into the syrup, and boil all together for a few minutes. Turn the marmalade into jars, cover in the usual way, and store in a cool, dry place. Time, boil the pears until tender; one hour to stew the skins, etc.; boil the syrup until it jellies. Probable cost, 9d. per pound.