Spiced Lemon Pear Marmalade Recipes

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.

PEAR MARMALADE

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.

MOM'S SPICED PEAR BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x5x3-inch loaf pans.
• Combine flour, cinnamon, allspice, nutmeg, cloves, ginger, baking soda, salt, and baking powder in a large mixing bowl.
• Combine pears, brown sugar, raisins, vegetable oil, white sugar, apple cider, eggs, and vanilla in a separate bowl; blend well. Add to dry ingredients and stir just until moistened. Pour batter evenly into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 65 to 70 minutes. Cool in the loaf pans before removing to a wire rack to cool completely.

LEMON MARMALADE

Steps:

• Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CHRISTMAS-SPICED MARMALADE

Steps:

• Peel the zest off the fruit with a vegetable peeler, leaving as much of the white pith as you can.
• Pile up the strips of zest and snip them into tiny matchsticks with a scissors and set them aside.
• Juice all the dezested fruit, setting the juice aside.
• Roughly cut the dezested, juiced fruit pieces and add them to a large pot along with the pulp and seeds from the juicer. Add the whole spices and the water. Bring the pot to the boil, clamp the lid on, turn the heat down to medium low and allow to simmer for 2 hours.
• Take 3 small plates and put them in the freezer.
• After 2 hours of simmering, pass the water through a fine mesh sieve, making sure you squeeze all the water from the pith. Discard and collected pith, pulp and spices.
• In a very large pot, add the water from the pith, the fruit juice and the snipped up zest. Stir and bring to the boil.
• Add the sugar. Stir it to help the sugar dissolve and bring to a rolling boil.
• If you have a candy thermometer, you will need to let this reach 105 degrees celsius so it will set. If you do not have a candy thermometer, then just let it boil for about 40 minutes.
• To test if it is done, take a not cold plate from the freezer and pour about a tablespoon of marmalade onto it and leave it for 5 minutes. Then slowly drag your finger across it. If the surface of the marmalade forms a crinkly surface and your finger leaves the plate clean behind it then it is done and will set. If that doesn't happen, let it boil for another 10 minutes and check again with the second plate from the freezer.
• Allow the marmalade to cool a bit before pouring it into sterilised jars. To sterilise jars, you can boil them in water or run them through the hottest cycle of the dishwasher, just don't touch the inside of the jars once sterilised. I sterilise the lids by boiling them in a small pot of water.
• Once the jars are filled, put on the lids not so tightly and submerge all the jars in a very large pot of water or a number of smaller pots and bring to the boil. Allow to boil for half an hour before you remove them from the water and tighten the lids.

GINGER-PEAR MARMALADE

Steps:

• Place pears and sugar in a large pot. Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade. Add to the pot. Grind enough drained preserved ginger to measure 1 cup and add to the pears. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved. Turn heat low and simmer for 1 hour, until a thermometer registers 220° or until the juice is somewhat syrupy and amber-colored and the fruit is transparent. (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.) Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.

GLAZED LEMON-PEAR CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
• In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
• Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.

GINGER-PEAR MARMALADE

Steps:

• Combine all ingredients in a large saucepan.
• Stir; let stand about 1 hour until pears release their juice.
• Heat and stir until it comes to a boil.
• Cook uncovered, stirring often until pears are mushy.
• Cook rapidly, stirring constantly until jam stage is reached. This will take about 55 minutes.
• Discard spice bag, skim if needed.
• Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

PRICKLY PEAR MARMALADE

Steps:

• Bring a large pot of water to a boil. Add six 4-ounce jars; simmer to sterilize. Wash lids and rings in warm soapy water.
• Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel. Cut flesh into quarters and transfer to a saucepan; mash with a potato masher.
• Simmer prickly pear flesh over medium-low heat until soft, 30 to 45 minutes. Press cooked flesh through the fine screen on a food mill set over a bowl.
• Measure 1 1/4 cup prickly pear pulp into the saucepan. Add sugar, lemon juice, lemon zest, and butter; bring to a boil. Stir in pectin until dissolved, about 1 minute.
• Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. 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 stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. 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 stockpot, and process for 5 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.