| 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
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”