Once again, ingredients on hand became the inspiration for this recipe.
4C very firm pears
1C boiled lemon peels
2T French pear vinegar
Slice the pears very thin, then chop fine and mix all ingredients in a bowl and let sit for 30 minutes, stirring every so often. Place mixture in a non reactive saucepan over medium heat, bring to a boil and lower heat to a soft, rolling boil. After the mixture reduces and looks like a thick syrup, place into sterilized jars and water process for 10 minutes.
This recipe makes 1 pint of marmalade.