Pear Marmalade
TOTAL TIME: Prep: 15 min. Cook: 10 min. + standing
YIELD: 6 cups.
"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
Ingredients
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4 to 5 medium ripe pears, peeled and quartered
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1 can (8 ounces) unsweetened crushed pineapple, undrained
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1/2 cup orange juice
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2 tablespoons lemon juice
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1 tablespoon grated orange zest
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1 package (1-3/4 ounces) powdered fruit pectin
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5-1/2 cups sugar
Directions
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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 zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
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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.
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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.
Nutrition Facts
2 tablespoons: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 26g carbohydrate (25g sugars, 0 fiber), 0 protein.
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