Pear chips and Glencar jam

Yesterday I shared a recipe from my 1969 Unusual Preserves book/booklet published by the Women’s Institute. I think many of the recipes must have come from members of the WI, who may have been sharing old recipes from their mothers and grandmothers. I saw a recipe for pear chips and was intrigued – what were they? Chip shaped pieces of pear preserved in someway? I Googled them and found lots of recipes from the USA where chips don’t mean the same as they do in the UK, and these pear chips were dried slices of pear, no doubt quite delicious, but not a preserve.  These pear chips are described as ‘very rich and delicious to serve with any milk mould or ice-cream‘. This is definitely a recipe to use up a glut of pears, as you need 8 lbs of them!

Pear chips

  • 8 lbs pears, cored and quartered but not peeled, cut into fairly big pieces
  • 4 lbs sugar
  • 4 lemons, seeded and cut into small pieces
  • ¼ lb ginger (Canton or preserving, not root)
  1. put pear and ginger pieces in a bowl with the sugar and leave overnight
  2. add lemons and cook slowly for 3 hours
  3. pot and seal

Glencar Jam is very easy to make and also sounds delicious:

Glencar Jam

  • 1 lb dried figs, cut up finely
  • 4 lbs sugar
  • 4 lbs rhubarb, peeled and cut up finely
  • 6 oz candied lemon
  • zest and juice of 1 lemon
  1. put all ingredients together and let it stand for 24 hours
  2. boil until set

Loch Ghleann an Chairthe or Glencar Lough is in Ireland, between County Sligo and County Leitrim and there is also a Glencar Waterfall nearby. There is also an area called Glencar in Kerry, and here’s an intersting page about it:

Are either of these places where the jam was first made? Who now knows!

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