Very Special Pear Marmalade
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.