Chardonnay Pear & Ginger Marmalade
Chef's notes: this marmalade goes great with cheese! Spread over some fresh goat cheese or topped on warm brie; it will surely delight. It also holds for long periods in canning jars or in the fridge. Recipe courtesy of Sara Kundelius.
- 1 bottle of Durant Chardonnay
- ½ lb Dried pears, minced
- ¼ cup Candied ginger, minced
- ¼ tsp Salt
- 1 Package Sure jell pectin
- 6 cups Sugar
- 8 (1 cup) Canning jars
- Mince pears and simmer in the Chardonnay until tender (you may need to add a touch water)
- Pears will be tender, and you should have some reduced wine-cooking liquid left over
- Measure out 5 cups of pear/chardonnay mixture and add to a 6-quart sauce pot
- Add minced ginger and pectin, and bring to a boil
- Add sugar all at once and bring to a boil
- Boil for 1 minute
- Pack clean hot jars (or cool and store in a large container)
- Process jars for 5 minutes in boiling water for a good seal
