Pear and Ginger Jam
Delicious marmelade with pears and ginger.
1,2 kg Abate pears
4 cm fresh ginger root peeled and mashed
Rind cut into subtle strips and juice of 3 lemons
1 lt water
Peel the pears, cut them into slices and remove the cores. Close inside a gauze bag, the skin of the pears, the core, ginger and lemon juice.
Put the pears, gauze bag and water in a casserole. Bring to boil and let it simmer for 30 minutes until the pears are soft.
Remove the bag and press it against the side of the pan to get out as much juice as possible.
Add the sugar and mix until it dissolves. Add the lemon juice and increase the heat to alow the mixture to boil again
Cook for 15-20 minutes or until a right consistency is obtained.
Remove from the heat. Skim off the surface any foam excess.
Leave to rest for 5 minutes, then fill the jars. Close and conserve in a fresh dry place.