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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
  • Total Time
    Prep: 15 min. Cook: 10 min. + standing
  • Makes
    6 cups

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 zest
  • 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 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.
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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