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1
Run the peeled and cored pears through a food mill on a coarse grind (or
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2
chop very fine.
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3
).
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4
Measure the fruit puree.
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5
Add the balsamic vinegar, and add water if needed so that the fruit puree measures 4 cups.
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6
Stir the brown sugar and ginger root into the pear puree.
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7
Bring the mixture to a boil.
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8
When the boiling puree cant be stirred down, reduce the heat to medium and maintain the steady boil, stirring constantly, until the mixture thickens and sheets from the spoon.
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9
Time will vary but this takes between 25 to 35 minutes.
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10
Remove from the heat, skim off any foam that rises, and ladle into
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11
prepared jars leaving a 1/4 inch headspace.
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12
Process jars in a boiling water bath for 10 minutes.
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13
Adjust time according to your altitude.
