4 quarts pears. 4 lbs. (8 cups) brown sugar. 2 quarts cranberries.
Put the sugar into a preserving pan, add the pears, cored and peeled, and cook until half done, then add the cranberries and cook until thick. This will require twenty minutes.
Plums. Apples. Pears. Sugar.
Scald the plums and peel them, cut in two and remove the stones. Then pack in layers alternately with peeled and sliced apples and pears, adding as much sugar as there is of fruit.
Set on the back of the range, and cook very slowly until smooth and thick.
Seal in jars.