Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
8 - 10 Firm-ripe pears
5 - 8 Limes
5 cups Sugar
1/2 cup Chopped candied ginger
1/2 cup Coarsely chopped, natural American pistachios
Pare and thinly slice pears to equal 2 quarts. Remove peel from limes including pith. Then sliver peel to equal 3/4 cup. Remove seeds from lime pulp and finely chop to equal 1-1/2 cups. Quarter lemon, remove seeds and thinly slice.
Combine pear, lime, lemon, sugar and ginger in large kettle, mix well. Heat, stirring often, until sugar dissolves then bring to rapid boil for 20 minutes. Stir continually to avoid sticking. Syrup should register 220˚F. on candy thermometer. Stir in pistachios and ladle into hot, sterilized jars; fasten lids. Refrigerate. If desired, process preserves in boiling water bath for 15 minutes then check that all lids seal.