Recipe for Pear Marmalade from the Preserving section.
Pear Marmalade4 cups chopped, cored, peeled pears (about 5 medium)
1/2 cup thinly sliced orange peel (about 1 medium)
1/2 cup chopped orange pulp (about 1 medium)
1/2 cup thinly sliced lemon (about 1 medium)
1/2 cup water
1 tablespoon lemon juice
8 sticks cinnamon
1 1/4 teaspoons whole cloves
1 package fruit pectin
5 cups granulated sugar Prepare home canning jars and lids according to manufacturer's instructions. Combine pears, orange peel, orange pulp, lemon, water and lemon juice in a large saucepot. Tie whole spices in a spice bag and add to mixture. Cover and simmer 10 minutes, stirring occasionally. Stir in pectin; bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Remove spice bag. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met. Process 10 minutes in a boiling-water canner. Yields about six 8-ounce jars.
We hope you enjoy your freshly made Pear Marmalade. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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