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Pear Orange Marmalade

2 Reviews

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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

  • Serving Size: 1 TBSP
  • Calories: 50
  • Carbohydrate: 13g
  • Dietary Fiber: 1g
  • Protein: 0g

4 Comments » for Pear Orange Marmalade
  1. Kathy Stephenson says:

    Hey Marie,
    3 pounds of pears will most likely be about 4-8 pears depending on size. We do not have a cup measurement but hopefully that helps.

  2. Marie Seibel says:

    Question. I’ve already peeled and prepped my pears. How many cups for this recipe?

  3. Good recipe. However, it took me more than 20 minutes to get this jam thick. Should it be a pouring consistency or what?

  4. Rex says:

    What about any citric acid or sure jell

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