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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