PEAR MARMALADE
"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
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.
PEAR PRESERVES
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. -Tammy Watkins, Greentop, Missouri
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.
PEAR MARMALADE
Sweet summertime all year long. A delicious and unusual way to use up any extra pears you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Pears
Time 1h15m
Yield 8 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1453.3, Fat 0.7, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 378.9, Fiber 16.6, Sugar 348.9, Protein 2.5
GINGER-PEAR MARMALADE
Categories Condiment/Spread Fruit Ginger Low Sodium Pear Fall Winter House & Garden
Yield Makes about 6 8-ounce glasses
Number Of Ingredients 4
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.
SURE.JELL 'PEARADISE' PEAR MARMALADE
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
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
SPICED LEMON-PEAR MARMALADE
This marmalade is delicious with cream cheese on crackers or a toasted bagel. It also makes a nice accompaniment to chicken or pork. NOTE: Chunk cinnamon is available from Penzey's Spices (www.penzeys.com) or you can substitute 1 4-inch stick of cinnamon, broken into small pieces.
Provided by Patty Mae
Categories Lemon
Time 2h15m
Yield 7-8 half-pint jars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 703.9, Fat 0.5, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 185.6, Fiber 10.2, Sugar 166.2, Protein 1.5
GRANDMA'S PEAR PRESERVES
Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
Provided by Bridget
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 48
Number Of Ingredients 8
Steps:
- Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
- In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
- Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 38.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 37.6 g
GINGER-PEAR MARMALADE
Make and share this Ginger-Pear Marmalade recipe from Food.com.
Provided by Suzie_Q
Categories Pears
Time 1h40m
Yield 6 half pints, 3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1904.3, Fat 0.8, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 494.5, Fiber 19.5, Sugar 453.9, Protein 2.8
PRICKLY PEAR MARMALADE
You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe.
Provided by Diana Adcock
Categories Fruit
Time 50m
Yield 7 8-oz jars
Number Of Ingredients 5
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.
Nutrition Facts : Calories 699.7, Fat 0.1, Sodium 2.7, Carbohydrate 180.5, Fiber 1.9, Sugar 178.5, Protein 0.7
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