Side Pannel
Very Special Pear Marmalade
Very Special Pear Marmalade
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning
Ingredients List
- 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
Directions
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.
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.
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