Barberries. Sugar. Pears.

Free the barberries from the stems, then weigh them, and make a syrup with the same amount of sugar, allowing one cupful of water to two cupfuls of sugar.

When the syrup is clear put in the barberries and boil for fifty minutes; as soon as the barberries are cooked take them out with a skimmer. Now put as many peeled and quartered pears as there are barberries into the syrup and boil until tender, then take them out and mix with the barberries.

Boil the syrup for thirty minutes longer and pour immediately over the fruit.

Seal.