Peel and core the pears. Chop the flesh finely, or mince the pears. Put into a bowl with the sugar and leave overnight. Put into a pan with the ginger, grated rind and juice of the lemons. Simmer until the fruit is tender, stirring well. Boil hard to setting point, pour into hot jars and cover.
© 1978 Mary Norwak estate. All rights reserved.