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Canning 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Posted to MM-Recipes Digest V4 #194 by "Griff" <wgriffin@ix.netcom.com> on
Jul 27, 1997

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

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