Title: Very special pear marmalade
Categories: Canning
Yield: 1 Servings
4 lb Hard unripe pears
Peel/cored
Cut into small even dice
5 1/2 c Sugar
Juice of 3 lemons
8 oz Preserved ginger in syrup
1- Put pears in a heavy stainless steel or enamel pan - the heavier
the better. Add sugar and lemon juice. Bring to a boil and stir
until the sugar has dissolved, about 5 min.
2 - Dice the pieces of preserved ginger to match the pear pieces as
nearly as you can. Add the syrup and the ginger to the pears.
3 - Simmer until the pears become transparent and turn the color of
the ginger, 20-25 min. Do not take the marmalade higher than 220
degrees on the candy thermometer; it will thicken more as it cools.
4 - Spoon into sterilized jars or small jars. Cool, refrig- erate.
Or spoon into freezer jars leaving 1" space. Cool and freeze. Makes 3
pints.
The pears and ginger don't have to be precise, but it does look
prettier. Select hard pears such as Kieffer or Seckel.
