Pear And Ginger Jam – We Love God!

You know when I was a teacher I could flunk those who refused to work. When I was a coach I could bench them. When I managed a large aquatic facility I could fire them. I can’t do any of those things to you. You are all volunteers! So what motivation do I have to get you to serve? Very simple, I have the words of God that I presented to you this morning – His command and the great promises of His grace and your reward. If you are not excited about being directly commissioned, gifted and empowered by the King of the Universe to do His will, there is not much more I can do to get you engaged.

Randy Smith

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

A Message from our Provider:

“Life begins with Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4068 Calories From Fat: 12 Total Fat: 1.4g Cholesterol: 0mg Sodium: 31.3mg Potassium: 1279.2mg Carbohydrates: 1055.2g Fiber: 28.9g Sugar: 995.1g Protein: 4.2g