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Pear Jam

Peel some ripe pears, cut them into quarters, take out the cores, weigh them, and put them into an earthenware jar, packing them closely; put the jar into a sauce pan of water on the stove, cover the jar with a piece of strong paper tied over, and let the water round the jar boil till the fruit is soft enough to break, then put the same weight of sugar as there is of fruit on the stove with two breakfast cupfuls of water to each pound of sugar, and boil and skim till it is a clear syrup; put the fruit into it and stir till it boils, and boil for twenty minutes, stirring all the time; then let it get a little cool, put it into jars, and when quite cold, cover as for other marmalades.