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Pear Marmalade

 Pear Marmalade
"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
48 ServingsPrep: 15 min. Cook: 10 min. + standing


  • 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


  • 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,

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Pear Marmalade (continued)

Nutritional Facts: 26 g carbohydrate, trace fiber, trace protein.