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Ginger Pear Marmalade




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Foods Down Under



List of Ingredients




4 lb Hard unripe pears Peeled & cored & cut into small even dice
5 1/2 cup Sugar
Juice of 3 lemons
8 oz Preserved ginger in syrup


Recipe



* 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.