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!


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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

Directions Step-By-Step

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

About this Recipe