Recipe - Very Special Lemon Muffins

4 pound Hard unripe pears
Peel/cored
Cut into small even dice
5 One half cup Sugar
Juice of 3 lemons
8 ounce 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, 2025 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.

Posted to MMRecipes Digest V4 #194 by "Griff" wgriffin@ix.netcom.com on
Jul 27, 1997