Peel 1.8 kg of pears, remove seeds and cut into small cubes. Weigh 1.5 kg of flesh. Peel 1 piece (approx. 5 cm) of fresh ginger, dice finely. Wash 1 organic lemon hot and finely grate the peel. Put pear, ginger, lemon grated and 1 pack (500 g) jam sugar (3 : 1) in a pot, bring to the boil while stirring occasionally and boil for 3-4 minutes until bubbly. Pour hot spread into prepared twist-off glasses. Seal immediately and let cool off.
Shelf life: 6-9 months