Grandma Prentice's Ginger Marmalade
shared by Dave Weigel
10 cups peeled and cored pears
6 cups sugar
2 lemons grated rind and juiced
1/4 cup preserved or candied ginger.
Place sliced pears in layers with sugar, lemon juice and zest. Let stand 2 or 3 hours. Add Ginger chopped and bring to a boil stirring frequently until thick and clear, about 45 minutes. Pour into hot sterilized jars and seal.