Pear Marmalade Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 15 min. Cook: 10 min. + standing
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min. + standing
MAKES: 48 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pear Marmalade in Taste of Home August/September 2010, p49

Nutritional Facts

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

Reviews for Pear Marmalade

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 13, 2013

"I modified this quite a bit and also made a larger amount: about 12 pears. I cubed them and cooked them in 2 cups pineapple juice, 2 cups water 3 cups sugar and the finely diced skins of three clementines, also pured the clementine flesh and added it. Cooked everything for about an hour then thickened with corn starch and pureed in the food processor. Really yummy and a beautiful golden color!"

MY REVIEW
Reviewed Jan. 18, 2011

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT