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Ingredients:
4 lb (2 kg) cooking pears
2 lb (1 kg) sugar
1 pint (625 ml) white vinegar
1 oz (25 g) cloves
1 oz (25 g) allspice berries
1 oz (25 g) root ginger
1 oz (25 g) cinnamon stick
Rind of 1/2 lemon
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Method:
1. Peel the pears, cut them into quarters and core. Put the sugar and vinegar in a saucepan and dissolve the sugar over gentle heat.
2. Put the spices and lemon rind into a piece of muslin, crush them, tie the muslin bag so that it hangs in the pan.
3. Add pears to vinegar and sugar and simmer until tender. Lift out the pears with a slotted spoon and pack into warmed jars.
4. Remove the spice bag, and boil up the liquid for 10 minutes until syrupy. Cover the fruit and seal at once.
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