Pear Marmalade Recipes

PEAR MARMALADE

Steps:

• In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

GINGER-PEAR MARMALADE

Steps:

• Combine all ingredients in a large saucepan.
• Stir; let stand about 1 hour until pears release their juice.
• Heat and stir until it comes to a boil.
• Cook uncovered, stirring often until pears are mushy.
• Cook rapidly, stirring constantly until jam stage is reached. This will take about 55 minutes.
• Discard spice bag, skim if needed.
• Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

PEAR MARMALADE

Steps:

• Wash pears; peel, core and grind.
• Wash oranges and lemons; remove seeds and ends.
• Grind citrus, skins and all.
• Place all the fruit in stainless steel kettle, add sugar and stir well.
• Bring to a boil and cook until clear.
• Pour into sterilized jelly glasses and seal.

QUICK PEAR MARMALADE

Steps:

• Place all the ingredients in a pot and cook over a low flame for 30 minutes.

SPICED LEMON-PEAR MARMALADE

Steps:

• Place spices in a tea ball or tie up in a cheesecloth bag.
• Process ginger and water in blender until pureed. Strain well through a fine sieve, pressing down to get as much liquid as possible. Discard the ginger and reserve the liquid.
• Take two of the lemons and quarter lengthwise. Slice the white pith off the core of each piece and remove the seeds. Slice each piece crosswise as thinly as possible, preferably with a mandoline.
• Grate the zest from the remaining lemon and squeeze the juice from it.
• Place all ingredients in a large non-reactive pan and bring up to a boil.
• Reduce heat and simmer until lemon peel is translucent, about 1 hour.
• Remove spice bag and discard spices.
• Pack marmalade into hot sterilized jelly jars.

SURE.JELL 'PEARADISE' PEAR MARMALADE

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and core pears. Finely chop or grind pears. Measure exactly 3 cups prepared pears into 6- or 8-qt. saucepot. Use vegetable peeler to remove colored parts of peels from orange and lemon; cut peels into thin slivers. Add to pears in saucepot.
• Remove and discard remaining white parts of peels from orange and lemon. Chop fruit, reserving any juice; add to ingredients in saucepot along with the pineapple and cherries; mix well. Stir in pectin. Add butter. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Add sugar; stir. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jars in cool, dry, dark place up to 1 year. Refrigerate opened jars up to 3 weeks.

GINGER-PEAR MARMALADE

Steps:

• Place pears and sugar in a large pot. Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade. Add to the pot. Grind enough drained preserved ginger to measure 1 cup and add to the pears. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved. Turn heat low and simmer for 1 hour, until a thermometer registers 220° or until the juice is somewhat syrupy and amber-colored and the fruit is transparent. (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.) Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.

PRICKLY PEAR MARMALADE

Steps:

• Do NOT peel your oranges or lemons. (small chop on oranges).
• Do wash them well to remove any wax and pesticides.
• In a large stainless steel saucepan combine the oranges, lemons and water.
• Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
• Remove from heat, cover and place in a cool spot for 12 to 18 hours.
• When ready prepare canner, jars and lids.
• Bring orange mixture to a boil over medium heat.
• Boil, stirring frequently until peel is tender, 15 to 20 minutes.
• Stir in prickly pears, return to a gentle boil.
• Maintaining boil gradually stir in the sugar.
• Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
• Remove from heat and test gel.
• If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
• Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
• Place in canner-repeat with remaining jars.
• Process in a boiling water bath canner for 15 minutes.
• Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
• Remove jars, cool and store.