Ingredienti: 1 kg di mele annurche (peso senza buccia e torsolo) - 350gr di zucchero di canna - 3 limoni bio -2 o 3 cucchiaini di zenzero fresco grattugiato
To Nadia goes the merit of having created this wonderful preserve. I only adapted to my taste the sugar amount and the apple variety. The only jams and preserves that I like contain a really small quantity of sugar, otherwise I can't eat them. For this reason I chose brown sugar, less sweet, and annurche apples, a bit sour. If you like it more sweet, add sugar, Nadia used 500gr of caster sugar and Cox apples. You choose! ;-)
Peel and core the pears and place them in a casserole. Add sugar, the juice of two lemons, zest of one lemon and ginger. Place the pan over a medium heat and start cooking over a medium heat and let the sugar melt. When the sugar has dissolved turn up the heat to its very highest and let the mixture boil very rapidly for about 20 minutes, stirring from time to time. Then lower it and cook again till the apples will have a nice deep yellow colour. Place a teaspoonful of the preserve on one plate, allow it to cool for a few seconds, then push it with your finger: if a crinkly skin has formed on, and it's a bit thick, then it has set. Otherwise, boil again for few minutes. Pour it, still hot, into the jars (about three, medium size) seal them and turn upside down for few minutes. Wait until the preserve is completely cold, then label the jars.