2 lb (0.9 kg) Cooking Apples
2 oz (0.05 kg) Bruised Root Ginger (tied in a muslin bag)
2 lb (0.9 kg) of ripe Pears
1/4 pint (140 ml) Water
3 1/4 lb  (1.5 kg) of sugar
1 Bottle of Certo


  • Peel and core the apples, cut into small pieces and put into a saucepan with the ginger and water.
  • Bring to the boil and simmer for 15 minutes.
  • Measure 1 ¼ lbs of this prepared fruit into a preserving pan.
  • Peel, core and crush the pears completely, measure 1 lb 6 oz and add to the prepared apples.
  • Add the sugar, mix well and heat slowly, stirring occasionally, until the sugar has dissolved.
  • Bring to a full rolling boil and boil rapidly for 1 minute.
  • Remove from the heat, stir in the Certo and skim if necessary. Pot and cover in the usual way.