| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Condiments, Fruits | 1 | Servings | |
INGREDIENTS
| 2 | lb | Pears |
| 4 | oz | (1/2 cup) preserved ginger |
| 2 | lb | (5 1/3 cups) sugar |
| 1 1/4 | c | Water |
| 1 | oz | (1") fresh ginger |
| Juice of 2 lemons |
INSTRUCTIONS
Makes 2 lbs Peel, core and dice the pears. Cut the preserved ginger nto small chunks. Put all the ingredients into a preserving kettle and stir over a gentle heat until the sugar has dissolved. Bring to a boil and boil rapidly for about 10 minutes, stirring occasionally, or until setting point is reached. Remove the piece of fresh ginger, lift out the fruit with a slotted spoon and place in hot clean jars. Rapidly boil the syrup to reduce for a few minutes, then pour over the fruit to cover. Cover and process, then complete seals and cool. Mary(Chanteclair), Recipe By : Harrods Book of Jams, Jellies and Chutneys From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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