Pearadise Marmalade

Joey Urey

By
@paljoey

This is my overall favorite of all the jams and jellies that I make - and this is the time of year for pears! The color of the cherries makes it a festive gift!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8 -1 cup jars
Prep:
40 Min
Cook:
20 Min

Ingredients

3 c
prepared fruit (about 2 ½ lbs fully ripe bartlett pears)
1 medium
orange
1
lemon
1 can(s)
(8oz) crushed pineapple in juice, undrained
1/3 c
chopped maraschino cherries
5 c
sugar (measure into a separate bowl)
1 box
sure-jell fruit pectin
1/2 tsp
margarine or butter

Step-By-Step

1Peel and core pears. Finely chop or grind fruit. Measure 3 cups into 6 or 8 qt saucepot.
2Removed colored part of peel from orange using vegetable peeler, side aside
3Remove and discard remaining white peel from orange
4Chop fruit, reserving any juice; add to saucepot
5Repeat procedure ( steps 2-4) with lemon; add to saucepot
6Cut reserved orange and lemon peels into thin slivers (chop or grind)
7Add pineapple in juice and maraschino cherries to saucepot; mix thoroughly
8Stir pectin into fruit in large saucepan
9Add margarine
10Place over high heat; bring to a full rolling boil, stirring constantly (A FULL ROLLING BOIL IS ONE THAT CANNOT BE STIRRED DOWN - VERY IMPORTANT)
11Immediately add ALL sugar; again bringing to a full rolling boil
12BOIL ONE (1) MINUTE
13Remove from heat; skim off foam with metal spoon
14LADLE
15Quickly into hot sterilized jars, filling to within 1/8 inch of tops.
16Wipe jar rim and threads
17Cover with two piece lids. Screw bands tightly
18Invert jars for 5 min then turn upright

About this Recipe