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Pear Jelly

Select ripe juicy pears and cut them into quarters. Put them in a preserving-pan with one pint of water for every four pounds of pears, place them over a slow fire, and boil till reduced to a pulp. Put the pears into a jelly-bag, which should be hung over a basin, and let them drain for twelve or fourteen hours. At the end of that time squeeze the bag to obtain any juice that may not have run through into the basin, measure the juice, and put it into the preserving-pan with four ounces of loaf-sugar for every breakfast cupful of it. Flavor with a small quantity of lemon-juice, and boil it over a brisk fire stirring continually until reduced to a jelly. Turn the jelly into small jars, leave it until cold, then put a brandied paper on the top of each and cover with parchment, tieing it down securely. Keep the jars in a dry store cupboard for use.