Pear Orange Marmalade

1 Review

Pear Orange Marmalade

1 Review
20 Prep Time
20 Cook Time
n/a Servings
This marmalade tastes bright with its blend of fresh pears and citrus fruits.
  • 1 orange
  • 1 ½ cups water
  • 3 cups sugar
  • 3 pounds firm, ripe Bartlett USA Pears, cored, peeled, and sliced
  • 3 tablespoons lemon juice

Quarter and seed orange; slice very thinly. Combine water and sugar, heat until sugar is dissolved. Add pears, orange, and lemon juice. Boil rapidly, stirring constantly until mixture is 9 degrees above the boiling point of water and is very thick. Skim. Ladle into clean hot half pint canning jars to within ⅛-inch of tops. Seal according to jar manufacturer’s directions.

Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire rack; cool away from drafts. After 12 hours, test lids for proper seal; remove rings from sealed jars.

yield: Makes 4 or 5 half pints

No Comments » for Pear Orange Marmalade
  1. Rex says:

    What about any citric acid or sure jell

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