Pear Ginger

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4lb/2 kg cooking pears
  • 4lb/2 kg sugar
  • 2 teaspoons ground ginger
  • 2 lemons


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.

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