This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

You can make this recipe from Mrs. John Creal, Edwardsburg, for gifts.

PEAR MARMALADE

Three quarts peeled, ground pears

Boil in own juice (no water) until soft, about 15 minutes.

Add

Four cups sugar
Three-fourths cups lemon juice

Boil until thick. Then add about five drops food coloring, red, green or desired color.

Cook an additional five minutes. Pour into glasses or small fancy jars and seal with paraffin.