Ginger-Pear Marmalade

• 4 1/2 pounds cooking pears, peeled, cored and coarsely diced
• 6 cups sugar
• 2 large lemons
• preserved ginger

1. Place pears and sugar in a large pot.
2. Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade.
3. Add to the pot.
4. Grind enough drained preserved ginger to measure 1 cup and add to the pears.
5. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved.
6. Turn heat low and simmer for 1 hour, until a thermometer registers 220 or until the juice is somewhat syrupy and amber-colored and the fruit is transparent.
7. (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.)
8. Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin.
9. When the paraffin has hardened, cover the glasses and store.

cooking pears, sugar, lemons, preserved ginger

Taken from www.epicurious.com/recipes/food/views/ginger-pear-marmalade-102085 (may not work)