Pear Jelly
Pear jelly may be successfully made by using the richer varieties of pears not fully ripe, with the usual proportion of sugar and juice: pound for pint (see other fruit jellies), and flavoured as for apple.
Nine hundred ways with fruit, 1907 — apple to pomegranate, each fruit given its history, its food value and its recipes.
Pear jelly may be successfully made by using the richer varieties of pears not fully ripe, with the usual proportion of sugar and juice: pound for pint (see other fruit jellies), and flavoured as for apple.