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


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


  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
  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

Printable Recipe Card

About Pearadise Marmalade

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