Sunday, April 24, 2011
2 cups water
grated zest and juice of two lemons
1.5kg white sugar
120gms preserved ginger, diced
Peel the pears and cut into small pieces. Put in a pot with the water, lemon zest and juice. Cook until the pears are tender.
Add the sugar and ginger and boil for about 40 minutes (probably will be less than this), but be careful not to burn the jam.
Test for setting on a plate that has been placed in the freezer for a few minutes. If it gels, it is ready.
Pour into clean, hot jars and seal.
Posted by Rachel Lees at 12:58 AM