Peardise Marmalade Recipes

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.

CERTO PEARADISE 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 fruit. Measure exactly 2-1/2 cups prepared fruit into 6- or 8-quart saucepot. Remove colored part of peel from orange using vegetable peeler; set aside. Remove and discard remaining white part of peel from orange. Chop fruit, reserving any juice; add to saucepot. Repeat procedure with lemon; add to saucepot. Cut reserved orange and lemon peels into thin slivers, or chop or grind; add to saucepot. Stir in pineapple in juice and cherries.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly 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 needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

PEARADISE MARMALADE

Steps:

• Peel and core pears. Finely chop or grind fruit. Measure 3 cups into 6 or 8 qt saucepot.
• Removed colored part of peel from orange using vegetable peeler, side aside
• Remove and discard remaining white peel from orange
• Chop fruit, reserving any juice; add to saucepot
• Repeat procedure ( steps 2-4) with lemon; add to saucepot
• Cut reserved orange and lemon peels into thin slivers (chop or grind)
• Add pineapple in juice and maraschino cherries to saucepot; mix thoroughly
• Stir pectin into fruit in large saucepan
• Add margarine
• Place over high heat; bring to a full rolling boil, stirring constantly (A FULL ROLLING BOIL IS ONE THAT CANNOT BE STIRRED DOWN - VERY IMPORTANT)
• Immediately add ALL sugar; again bringing to a full rolling boil
• BOIL ONE (1) MINUTE
• Remove from heat; skim off foam with metal spoon
• LADLE
• Quickly into hot sterilized jars, filling to within 1/8 inch of tops.
• Wipe jar rim and threads
• Cover with two piece lids. Screw bands tightly
• Invert jars for 5 min then turn upright

QUINCE MARMALADE

Steps:

• In a Dutch oven or large saucepan, bring the water and sugar to a boil over high heat. Meanwhile, in a food processor fitted with a coarse grating disk or on the largest holes of a box grater, shred the quince.
• Add the grated quince and the lemon half to the boiling sugar mixture. Decrease the heat to medium and cook at a simmer, stirring occasionally, until the mixture is thick. Use the wrinkle test (page 256) to judge when the marmalade is done.
• Remove and discard the lemon half. Ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
• Storage
• The marmalade will keep for at least 6 months in the refrigerator.
• tip
• Quince tend to turn brown as soon as they're cut. With cooking, any minor discoloration will fade away. But do try to get them into the hot syrup as soon as possible after they're grated.

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.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

PEARDISE MARMALADE

Steps:

• Peel and core pears.
• Finely chop or grind fruit.
• Measure 4 cups into a 8 quart saucepan.
• Remove colored part of peel from orange using a vegetable peeler, set aside.
• Remove and discard remaining white part of peel from orange.
• Chop fruit, reserving any juice.
• Add to saucepan.
• Repeat procedure with lemon and add to saucepan.
• Cut orange and lemon peels into thin slivers or chop and add to saucepan.
• Add crushed pineapple in juice and chopped maraschino cherries to saucepan and mix thoroughly.
• Measure sugar in a separate bowl.
• Mix 1/4 cup sugar from measured amount and pectin in a small bowl.
• Stir pectin sugar mixture into fruit in saucepan and add butter.
• Place over high heat and bring to a full boil, stirring constantly.
• Immediately stir in remain sugar.
• Bring to a full rolling boil and boil for 1 minute, stirring constantly.
• Ladle quickly into hot jar, filling with 1/8 inch of tops.
• Wipe jar rims and threads.
• Cover with two piece lids.
• Screw band tightly.
• Place jars in boiling water bath for 10 minutes.
• Makes about 7 (1 cup) jars.