Instructions: 1- Put pears in a heavy stainless steel or enamel pan - the heavier the better. Add sugar and lemon juice. Bring to a boil and stir until the sugar has dissolved, about 5 min.

2 - Dice the pieces of preserved ginger to match the pear pieces as nearly as you can. Add the syrup and the ginger to the pears.

3 - Simmer until the pears become transparent and turn the color of the ginger, 20-25 min. Do not take the marmalade higher than 220 degrees on the candy thermometer; it will thicken more as it cools.

4 - Spoon into sterilized jars or small jars. Cool, refrig- erate. Or spoon into freezer jars leaving 1" space. Cool and freeze.

Makes 3 pints.

The pears and ginger dont have to be precise, but it does look prettier.

Select hard pears such as Kieffer or Seckel.

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