Chardonnay Pear & Ginger Marmalade

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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

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Chardonnay Pear & Ginger Marmalade

Nutrition Facts