Ginger-Pear Marmalade

1. 1

   Place pears and sugar in a large pot.

2. 2

   Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade.

3. 3

   Add to the pot.

4. 4

   Grind enough drained preserved ginger to measure 1 cup and add to the pears.

5. 5

   Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved.

6. 6

   Turn heat low and simmer for 1 hour, until a thermometer registers 220 or until the juice is somewhat syrupy and amber-colored and the fruit is transparent.

7. 7

   (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.)

8. 8

   Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin.

9. 9

   When the paraffin has hardened, cover the glasses and store.

* Per serving · 4 servings · Values may vary.

No additional tips available.