|Cooking pears||7 Cup (112 tbs), diced|
|Lemon||1 , finely cut|
|Crushed pineapple||1 Cup (16 tbs)|
|White sugar||5 Cup (80 tbs)|
|Preserved ginger||1⁄4 Cup (4 tbs), chopped|
|Green maraschino cherries||1⁄2 Cup (8 tbs)|
Simmer pears, chopped lemon and pineapple together in a large pot, stirring, until the fruit is transparent, about 20 to 25 minutes.
Add sugar, powdered ginger and salt.
Cook to the jam stage (it doesn't get very thick).
Add cherries and candied ginger.
Cook about 10 minutes more.
Peach-ginger marmalade can be made, substituting orange for the lemon and red cherries for the green.