Pear and Ginger jam

Here are the last of the pears in use as pear and ginger jam. A dear patient of dh was chatting with me in the clinic the other week, and I was very keen to hear about her pear and ginger recipe which sounded utterly delicious. Sadly, it was nowhere to be googled.

Imagine my delight when a handwritten recipe was faxed to the clinic from her farm! How truly generous and kind!

I bodged some of the proportions, but will give the original ones below:

Mix 6lbs pears chopped in squares (scrubbed, blemishes removed but not peeled) with 3 1/2 lbs sugar and let stand overnight. The next morning add 1lbs preserved ginger, 1/2 green ginger and a pint of cold water. Boil until thick (which I took to mean "reaches setting point") and bottle. Leave for at least 2 weeks.

Two weeks? I can't stand the suspense!

And Ms K - there's a jar of jam waiting here with your name on it, but no rush to collect it because you can't try it for two weeks! (I also have a box of assorted roomba parts for you :) )