I don’t know what this has to do with marmalade… but I have a friend who once poisoned a whole scout camp, just because he didn’t wash his hands!
for the marmalade you need
less than a ¼ part of brown sugar
small piece of fresh ginger, minced
a splash of water
Peal the pears and chop them into small pieces. Pour the sugar over the pieces and stir. Add the ginger and a little water. Bring mixture to boil, then lower to a gentle heat and cook for about an hour until pears are soft. If you want a smoother texture, process the jam in a blender. Pour the warm jam into a clean jar, screw the lid on and turn the jar upside down on the counter. Leave to cool. Serve with ripe goat cheese or / and aged cheese that has been taken out of the fridge for at least a half hour.
Note: as this jam is not conserved I suggest you eat it while its fresh!