Quick Pear Marmalade Recipes

QUICK PEAR MARMALADE

Steps:

• Place all the ingredients in a pot and cook over a low flame for 30 minutes.

PRICKLY PEAR MARMALADE

Steps:

• Do NOT peel your oranges or lemons. (small chop on oranges).
• Do wash them well to remove any wax and pesticides.
• In a large stainless steel saucepan combine the oranges, lemons and water.
• Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
• Remove from heat, cover and place in a cool spot for 12 to 18 hours.
• When ready prepare canner, jars and lids.
• Bring orange mixture to a boil over medium heat.
• Boil, stirring frequently until peel is tender, 15 to 20 minutes.
• Stir in prickly pears, return to a gentle boil.
• Maintaining boil gradually stir in the sugar.
• Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
• Remove from heat and test gel.
• If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
• Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
• Place in canner-repeat with remaining jars.
• Process in a boiling water bath canner for 15 minutes.
• Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
• Remove jars, cool and store.

PEAR JAM

Steps:

• Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PEARADISE MARMALADE

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

PEAR MARMALADE

Steps:

• Wash pears; peel, core and grind.
• Wash oranges and lemons; remove seeds and ends.
• Grind citrus, skins and all.
• Place all the fruit in stainless steel kettle, add sugar and stir well.
• Bring to a boil and cook until clear.
• Pour into sterilized jelly glasses and seal.

SPICED LEMON-PEAR MARMALADE

Steps:

• Place spices in a tea ball or tie up in a cheesecloth bag.
• Process ginger and water in blender until pureed. Strain well through a fine sieve, pressing down to get as much liquid as possible. Discard the ginger and reserve the liquid.
• Take two of the lemons and quarter lengthwise. Slice the white pith off the core of each piece and remove the seeds. Slice each piece crosswise as thinly as possible, preferably with a mandoline.
• Grate the zest from the remaining lemon and squeeze the juice from it.
• Place all ingredients in a large non-reactive pan and bring up to a boil.
• Reduce heat and simmer until lemon peel is translucent, about 1 hour.
• Remove spice bag and discard spices.
• Pack marmalade into hot sterilized jelly jars.

PRICKLY PEAR ORANGE MARMALADE

Steps:

• Remove skins from prickly pears.
• Slice and remove skins.
• Cover orange with water and soak overnight.
• Add orange juice, prickly pear, and sugar to orange which has soaked overnight.
• Heat slowly and stir until the sugar is dissolved.
• Continue stirring frequently and boil about 30 minutes or until the mixture is thick and the fruit is clear.
• Pour into hot, dry, sterilized jars to within 1/4 inch of the top if paraffin is used; otherwise fill to the top.
• Seal.