( Please see the sections on "Hints" and Conversion Tables
Marmalades are jams which
always include a citrus fruit and usually have rind suspended in the mixture. Citrus
fruits are rich in pectin, so there is rarely any trouble getting these jams to set.
Pear and Ginger Marmalade
|6 lbs ( 3 kg ) ripe pears
||2 cups ( 500 ml ) apple cider
|juice of 2 lemons
||zest of 1 lemon
|½ cup ( 3oz/90g ) preserved ginger
||8 cups ( 4lb/2kg ) white sugar
Peel core and roughly chop the pears. Place
them in a wide saucepan, add the apple cider, bring to the boil and simmer until
the pears are soft, about 10 minutes. Push the pears through a sieve and return
the pulp to the pan with the remaining ingredients ( finely chop the preserved
ginger). Bring the mixture to the boil slowly over a medium heat, stirring
constantly, until all the sugar is dissolved. Turn up the heat and boil rapidly
until setting point is reached., about 30 to 40 minutes. Ladle the marmalade
into hot sterilized jars and seal.
Makes about 8 cups.
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