|Firm ripe pears||5 Pound, peeled quartered, and cored|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||5 Cup (80 tbs)|
|Finely grated lemon rind||1 Tablespoon|
|Minced ginger/1/2 cup minced preserved ginger||1⁄3 Cup (5.33 tbs)|
Wash and sterilize 4 (1-pint) jars and closures, stand them on baking sheet, and keep warm in a 250° F. oven until needed.
Simmer all ingredients, uncovered, in a heavy enamel or stainless-steel kettle until pears are tender and translucent, about 30-40 minutes.
Ladle into hot jars, filling to within 1/8" of tops.
Wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place 2-3 weeks before using.