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Pear Marmalade Recipe

"I disliked pear preserves until I got this recipe from my husband's Aunt Helen. The marmalade is always a favorite at my dinner table." – Patty Schreck Davenport, Washington

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Pear Marmalade Recipe

Prep: 15 min. Cook: 10 min. + standing

Yield: 48 Servings

15 10 25

Ingredients

4 to 5 medium ripe pears, peeled and quartered
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup orange juice
2 tablespoons lemon juice
1 tablespoon grated orange peel
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Directions

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 peel 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. Yield: 6 cups.

Nutritional Facts 2 tablespoons equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 26 g carbohydrate, trace fiber, trace protein.

Originally published as Pear Marmalade in Taste of Home August/September 2010, p49

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Pear Marmalade

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(1-1) of 1 reviews

Reviewed on Jan. 18, 2011 by rleonhar95

I had pears going bad on me so made this recipe to get them put up. We really like it on pancakes especially. I didn't use as much sugar, in fact about half the amt and it was just fine. We try to not eat too much sugar so its nice when I can cut back and it still tastes good.