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Yield: 1 Servings. Put pears in a heavy stainless steel or enamel pan - the heavier the better. Add sugar and lemon juice. Bring to a boil and stir until the sugar has dissolved, about 5 min. Dice the pieces of preserved ginger to match the pear pieces as nearly as you can. Add the syrup and the ginger to the pears. Simmer until the pears become transparent and turn the color of the ginger, 20-25 min. Do not take the marmalade higher than 220 degrees on the candy thermometer; it will thicken more as it cools. Spoon into sterilized jars or small jars. Cool, refrigerate. Or spoon into freezer jars leaving 1" space. Cool and freeze. Makes 3 pints.
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