MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Very special pear marmalade
 Categories: Canning
      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.
 
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