Pearadise Marmalade Recipes

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PEARADISE MARMALADE



Pearadise Marmalade image

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!

Provided by Joey Urey

Categories     Jams & Jellies

Time 1h

Number Of Ingredients 8

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

Steps:

  • 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

ABSOLUTELY FAIL-PROOF EASY MARMALADE



Absolutely Fail-Proof Easy Marmalade image

This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.

Provided by Mirj2338

Categories     Lemon

Time 30m

Yield 5 jars

Number Of Ingredients 2

6 grapefruits (or any combination) or 6 lemons (or any combination)
1 kg sugar

Steps:

  • Take the 6 citrus fruits and wash well, removing any blemishes.
  • Cut into quarters, and place in a food processor.
  • Chop until finely ground, skin and all.
  • For an optional extra add some crystallized ginger.
  • Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
  • It splatters, so be careful.
  • This quantity fills about 5 x 340 gram jars.
  • Do not double the ingredients, rather make two batches.
  • It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

SURE.JELL 'PEARADISE' PEAR MARMALADE



SURE.JELL 'Pearadise' Pear Marmalade image

Get deliciousness and Healthy Living creds in our SURE JELL 'Pearadise' Pear Marmalade! Enjoy this pear marmalade as a dessert ingredient or spread onto toast.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 8

3 cups prepared fruit (about 2-1/2 lb. fully ripe Bartlett pears)
1 orange
1 lemon
1 can (8-1/4 oz.) crushed pineapple in juice, undrained
1/3 cup chopped drained maraschino cherries
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl (see Note)

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and core pears. Finely chop or grind pears. Measure exactly 3 cups prepared pears into 6- or 8-qt. saucepot. Use vegetable peeler to remove colored parts of peels from orange and lemon; cut peels into thin slivers. Add to pears in saucepot.
  • Remove and discard remaining white parts of peels from orange and lemon. Chop fruit, reserving any juice; add to ingredients in saucepot along with the pineapple and cherries; mix well. Stir in pectin. Add butter. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Add sugar; stir. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jars in cool, dry, dark place up to 1 year. Refrigerate opened jars up to 3 weeks.

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CERTO PEARADISE MARMALADE



CERTO Pearadise Marmalade image

Fresh pears, orange and lemon, canned pineapple, maraschino cherries, sugar and pectin are cooked then processed in a canner for delicious marmalade.

Provided by My Food and Family

Categories     Home

Time 2h

Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.

Number Of Ingredients 8

2-1/2 cups prepared fruit (about 2 lb. fully ripe Bartlett pears)
1 orange
1 lemon
1 can (8-1/4 oz.) crushed pineapple in juice, undrained
1/4 cup chopped maraschino cherries
7 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and core pears. Finely chop or grind fruit. Measure exactly 2-1/2 cups prepared fruit into 6- or 8-quart saucepot. Remove colored part of peel from orange using vegetable peeler; set aside. Remove and discard remaining white part of peel from orange. Chop fruit, reserving any juice; add to saucepot. Repeat procedure with lemon; add to saucepot. Cut reserved orange and lemon peels into thin slivers, or chop or grind; add to saucepot. Stir in pineapple in juice and cherries.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PEAR MARMALADE



Pear Marmalade image

"I disliked pear preserves until I got this recipe from my husband's Aunt Helen. The marmalade is always a favorite at my dinner table." - Patty Schreck Davenport, Washington

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 7

4 to 5 medium ripe pears, peeled and quartered
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup orange juice
2 tablespoons lemon juice
1 tablespoon grated orange zest
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Steps:

  • In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

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