ginger-pear-marmalade-102085.json

{
    "directions": [
        "Place pears and sugar in a large pot. Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade. Add to the pot. Grind enough drained preserved ginger to measure 1 cup and add to the pears. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved. Turn heat low and simmer for 1 hour, until a thermometer registers 220\u00b0 or until the juice is somewhat syrupy and amber-colored and the fruit is transparent. (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.) Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store."
    ],
    "ingredients": [
        "4 1/2 pounds cooking pears, peeled, cored and coarsely diced",
        "6 cups sugar",
        "2 large lemons",
        "preserved ginger"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Fruit",
        "Ginger",
        "Low Sodium",
        "Pear",
        "Fall",
        "Winter",
        "House & Garden"
    ],
    "title": "Ginger-Pear Marmalade",
    "url": "http://www.epicurious.com/recipes/food/views/ginger-pear-marmalade-102085"
}