Pear and Ginger Preserve
3 cups granulated sugar
3 cups water
3 tbs lemon juice
1 tbs lemon zest
1 tsp fresh ginger – chopped small
3 tbs crystallised ginger – chopped small
2 lbs pears – cored, peeled, quartered
In a large saucepan heat the sugar, water, lemon juice, zest and fresh ginger.
Bring to the boil.
Simmer for 10 minutes and stir occasionally.
Add the pears and crystallised ginger.
Cook for 30 minutes or until it thickens and coats a spoon. (Use a jam thermometer to reach set point).
Pour into sterilised jars.
Recipe sourced from http://frenchfood.about.com/od/dressingpreservessauces/r/gingpearpreserv.htm