| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jelly | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Hard green pears; peeled, cored and sliced |
| 3 | lb | Sugar |
| 2 | Lemons | |
| 2 | oz | Green ginger root; scraped and minced |
INSTRUCTIONS
Cover pears with sugar; let stand for several hours. Squeeze lemons; drizzle a little lemon juice on ginger. Chop lemon rinds fine. When pears are ready, bring to a boil; add ginger root, lemon juice and rind. Turn heat low; simmer until pears are clear and very thick; stir gently to prevent sticking. Remove from heat and pour into sterilized jars. Seal hot. Yields 4 pints. Pear slices should remain distinct and unbroken but should be almost transparent. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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