Right now there is a fairly large variety of different kinds of pears with varied taste. Something that is forgotten but oh so good is pear marmalade. I usually make a marmalade that has some ginger in it.
4 large pears (scaled & cored)
Cut into cm thick slices
Grate 2 tablespoons fresh ginger
Finely chop 2 tbsp ginger
2 cinnamon sticks
1 squeezed lemon (also finely grate lemon sest and mix it down)
2 cups sugar alt 3 tablespoons Canderel sweetener
Pour everything into a saucepan and pour in about 1 cup of water
Bring to the boil and then pull down so that everything simmers slowly for about 30 min. Stir occasionally. Stir in the sugar and let the sugar melt, making sure it is well dissolved. Pour in 1 teaspoon of citric acid and stir. Pour hot on jars and close the lid.
If you use Canderel, you instead move until the sugar is dissolved. Add 1.5 teaspoons of citric acid. Then pack in the same way.
I usually store in the fridge. The marmalade lasts at least 6 months.
Fantastic to have on toast, cheese crackers and not least on the cheese tray.
Cold Beetroot soup!
Summers good vegetables!
Capers from the garden!
Stinging nettle soup!
Pesto on groundelder!
Pear & ginger marmalade!
God against cold!
What is phytonutrients?
Tomatosoup & Bread!