Wash, peel, and core the pears and cut into thin slices. Rinse and remove the hard part of the fennel, and cut the rest into thin slices.
Add the water and juice of one lemon and boil for 10 minutes.
Add the jam sugar and boil for another 5 minutes. Skim.
Pour the marmalade into a warm, thoroughly-cleaned jar. Seal. Store in a cool, dark place.
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