Wash thoroughly 1 Kg. pears, peel and core them and dice
pulp.
Squeeze 2 lemons and sprinkle dices with their juice to
prevent from browning ; place in a large casserole.
Add 1 glass water and let cook over slow flame, stirring
constantly until fruit is reduced to a mush.
Mix in 800 gr. sugar, flavour with 1 Tbsp. vanilla and
cook for additional 45 min. stirring with care.
Pour hot marmalade into small sterile glass-jars; hermetically
seal and keep upside-down for 10 hours. Store in pantry.
