Pears

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Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Pare the fruit and cut in halves.
Throw into cold water, or they will be discolored.
Use one pound of sugar for three of fruit, and one quart of water for three pounds of sugar.
When the syrup is boiling, take the pears from the water, and drop into the syrup.
Cook until they can be pierced easily with a silver fork.
Fill the jars with fruit, and fill up to the brim with syrup, using a small strainer in the tunnel, that the syrup may look clear.
Bartlett pears are delicious, as are, also, Seckel;
but many other varieties are good.