Categories: conserves, jams, jelly, marmalades, preserves
Ingredients
- 1/4 cup chopped crystallized ginger
- 2 lemons
- 4 lb. firm pears (Anjou or Comice)
- 2 cups water
- 3 1/2 lbs. sugar (about 7 3/4 cups)
- 1 cup coarsely shopped pecans
Directions
- Finely chop crystalized ginger. Wash lemons and thinly slice through peel and pulp, discarding seeds. Rinse pears and cut into quarters, core, pare and slice thinly.
- Meanwhile, in a large, heavy saucepan, combine water, and sugar. Stir over medium heavy until sugar is dissolved. Increase heat and bring to boiling. Add pears, ginger and lemon to the syrup. Reduce heat and simmer until syrup thickens and fruit becomes transparent. (about 2 1/2 hours.)
- About 30 minutes before preserve is done, wash and sterilize jars and covers. About 5 minutes before preserve is done, add pecans. Cook 5 minutes longer. Fill and seal jars. Store in a cool, dry place.
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makes about 5 pints