Pear jam

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration X. Frugt, s. 65 (falt i det fri)

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1
Boil the syrup
Boil the vinegar, water, sugar and vanilla pod for ¼ hour, skimming well.
2
Cook the pears
Peel the pears but leave the stalks on. Put them into cold water as you go, then cook them in the syrup until tender. Test with a wooden skewer or a silver fork.
3
Boil again
After 2 days, bring everything to the boil once more.
4
Fill the jars
Fill into jars and tie them over the next day.

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