| 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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