pearadise marmalade

How To Make pearadise marmalade

• Step 1
  Peel and core pears. Finely chop or grind fruit. Measure 3 cups into 6 or 8 qt saucepot.
• Step 2
  Removed colored part of peel from orange using vegetable peeler, side aside
• Step 3
  Remove and discard remaining white peel from orange
• Step 4
  Chop fruit, reserving any juice; add to saucepot
• Step 5
  Repeat procedure ( steps 2-4) with lemon; add to saucepot
• Step 6
  Cut reserved orange and lemon peels into thin slivers (chop or grind)
• Step 7
  Add pineapple in juice and maraschino cherries to saucepot; mix thoroughly
• Step 8
  Stir pectin into fruit in large saucepan
• Step 9
  Add margarine
• Step 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)
• Step 11
  Immediately add ALL sugar; again bringing to a full rolling boil
• Step 12
  BOIL ONE (1) MINUTE
• Step 13
  Remove from heat; skim off foam with metal spoon
• Step 14
  LADLE
• Step 15
  Quickly into hot sterilized jars, filling to within 1/8 inch of tops.
• Step 16
  Wipe jar rim and threads
• Step 17
  Cover with two piece lids. Screw bands tightly
• Step 18
  Invert jars for 5 min then turn upright
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