pearadise marmalade

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
• 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
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