3 cups granulated sugar
3 cups water
3 large meyer lemons, juice and zest
2 teaspoons fresh grated ginger
2 tablespoons candied ginger, chopped
2 pounds pears, peeled, seeded and chopped
8 6oz preserving jars
Heat jars and lids (remove plastic ring) in simmering water until ready for use. Do not boil.
Add all the ingredients to a large stainless steel pot and bring to a boil on medium heat, stirring to dissolve the sugar. Continue boiling for about 15 minutes stirring frequently until thickens. Remove from the heat and test gel by tipping a metal spoon into the preserve and removing. When the two drops form together and "sheet" off the spoon, the jellying point has been reached. If this point hasn't been reached, return to the heat and continue boiling on medium heat until it does.
Ladle hot preserve into sterilized jars leaving about 1/4" at the top. Make sure there are no air bubbles before you close the lid tightly.
Return jars into a pot of boiling water for about 10 minutes.
Remove to cool completely before you store them away.