The original recipe called for much more sugar, so I cut the amount in half and it turned out very good.
4 pounds ripe, fresh pears, cored, peeled,
Juice of 1 lemon
1/2 tsp ground cinnamon
1 Tbsp peeled and grated ginger
2 cups light brown (or white) sugar, brown makes it kind of dark
Add pears to a large stock/sauce pan and toss with the lemon juice. Place over medium-high heat and add spices; bring to a simmer and cook, stirring occasionally until tender, about 25 minutes.
Strain through a seive, and then strain resulting liquid through 4 layers of cheesecloth.
Add sugar and return to medium heat until slightly thickened - about 20 minutes.
Pour into clean jars. Makes about a pint. Store in the refrigerator until use.
4 pounds ripe, fresh pears, cored, peeled,
Juice of 1 lemon
1/2 tsp ground cinnamon
1 Tbsp peeled and grated ginger
2 cups light brown (or white) sugar, brown makes it kind of dark
Add pears to a large stock/sauce pan and toss with the lemon juice. Place over medium-high heat and add spices; bring to a simmer and cook, stirring occasionally until tender, about 25 minutes.
Strain through a seive, and then strain resulting liquid through 4 layers of cheesecloth.
Add sugar and return to medium heat until slightly thickened - about 20 minutes.
Pour into clean jars. Makes about a pint. Store in the refrigerator until use.