Pearadise Marmalade

Joey Urey


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!


★★★★★ 1 vote

8 -1 cup jars
40 Min
20 Min


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3 c
prepared fruit (about 2 ½ lbs fully ripe bartlett pears)
1 medium
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

How to Make Pearadise Marmalade


  • 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
  • 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

Printable Recipe Card

About Pearadise Marmalade

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