|Cooking pears||8 Pound (Choose Firm One)|
|Candied ginger||2 Ounce (1 Jar)|
Cut the pears in quarters, then pare and remove the core.
Cut the oranges and lemons in quarters and remove the seed.
Put the pears, oranges, lemons and candied ginger through the coarse blade of a food chopper.
About 2 quarts ground pears and 1 quart ground oranges and lemons should be the result.
Place the ground fruits and ginger in a large kettle, then add the sugar.
Place over moderate heat and bring to a boil, stirring frequently.
Boil gently for 30 to 45 minutes, stirring frequently or until the fruit is translucent and the syrup sheets from a spoon.
Remove from heat.
Skim off the foam quickly and ladle immediately into hot jelly jars or canning jars.
Fill to within 1/8 inch of top, then screw the cap on evenly and tightly.
Invert for several seconds and stand jars upright to cool.