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Print this Recipe    Pear Marmalade

Pear Marmalade
Yield: 1 Servings

4 lb hard unripe pears, peeled and cored, cut into small even dice
5 1/2 c sugar
juice of 3 lemons
8 oz preserved ginger in syrup

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.

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.

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.

Spoon into sterilized jars or small jars. Cool, refrigerate. Or
spoon into freezer jars leaving 1" space. Cool and freeze. Makes
3 pints.

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