10c. sliced pears 6c. sugar 2 lemons, grated rind and juice 1/4c. preserved or candied ginger
Place pears in preserving kettle. Alternate layers of sugar, lemon rind and juice. Let stand 2-3 hours. Add ginger; bring to a boil uncovered, stirring frequently until thick and clear; about 45 minutes. Pour into hot sterilized jars. Cool slightly and seal.
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