Pear Ginger Marmalade
- 8 pounds hard pears
- 4 lemons, juice and grated rind
- 1/4 pound preserved ginger
- 6 pounds sugar
Chop or grind the quartered and cored pears, and other ingredients, bring rapidly to boiling point, cook slowly about 2 hours, or until thick. If you want the marmalade lighter in color, don't add the sugar until the beginning of the second hour. Pour into clean jelly glasses and seal with hot paraffin.
Submitted by May 24, 2009
8 min 180 min 188 min
8 min 180 min 188 min