Title: Very Special Pear Marmalade
Categories: Canning
Yield: 1 Servings
| 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 |
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. By fatfree-request@fatfree.com
on Jun 16, 1997