| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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
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