lbs or 16 cups of pears, peeled, cored and diced.
lbs of granulated sugar
unpeeled lemons, minced
lb crystillized ginger chopped
Bartlett pears are best but if you use hard winter pears, it is a good idea to steam the prepared pieces first in a preserving kettle. Use small amount of water, cover and steam till fruit is soft. Combine all ingredients and let stand overnight. Next day bring to a boil on top of stove, then to avoid having to stand over it and stirring, place in a 300 degree oven for 1/2 hour or until clear and thick. Jam will turn a lovely amber gold colour. Pour into sterilized jars and seal. Yields 20 jelly jars