Pearadise Marmalade Food

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.

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

SURE.JELL 'PEARADISE' PEAR MARMALADE

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.

CERTO PEARADISE MARMALADE

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.)

HOW TO MAKE MARMALADE

Steps:

• Squeeze the oranges and keep their juice. Scrape out the pith and pips with a metal spoon, again keeping everything. Juice the lemon, too, then put the lemon shells, orange pith and seeds into a square of muslin about 30 x 30cm, and tie it with string. Leave the string long - that way you can tie it to your wooden spoon, which will make it easier to lift out later.
• Cut each orange shell into 3 petals, then finely shred with a large, sharp knife. Put the peel into a preserving pan, tip in the juices, then sit the bag in the juice. Pour in 2.4 litres/4 pints cold water and leave to steep overnight.
• Next day, leaving the bag in the pan, bring the liquid to the boil, then simmer for about 1 hr, or until the peel is soft and translucent and the liquid has reduced by one third. Turn off the heat and lift the muslin bag into a large bowl. Leave the bag until it's cool enough to handle.
• While you wait, get your jars ready. Wash 8 x 450g/1lb jars (or the equivalent volume larger or smaller jars) in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, if you've got a dishwasher you can run the jars and lids though a hot cycle, then let them dry. Put a saucer in the freezer at this point, too.
• Now for the messy bit - I like to don a pair of rubber gloves at this point. Hold the bag over its bowl, and squeeze and pummel it until you've extracted every last drop of juice and gunge through the muslin. This stuff contains the pectin - the crucial ingredient to the perfect set. You can now throw away what's left in the bag and wash the muslin, ready to re-use.
• Stir the contents of the bowl, plus all the sugar, into the pan. Stir every so often over a very gentle heat until the sugar has completely dissolved. Don't boil before all the sugar has melted.
• Slowly bring the pan to the boil. After 10 mins boiling, spoon a small blob of marmalade onto the cold saucer. Leave for a few secs, then push the marmalade with your finger. If it wrinkles, it's ready. If not, boil for 10 mins more then try again. Even if you have a sugar thermometer (look for 105C or where it says 'jam'), I'd still recommend the saucer test. If yours seems to be taking a while don't worry, it can take anything from 10 mins to 45 mins for marmalade to reach setting point, depending on your oranges. Skim off any scum that comes to the surface in the meantime.
• Once you've reached setting point, ladle the marmalade into the warm jars and seal. A funnel is really handy if you have one. The marmalade will keep for up to 1 year in a cool, dark place, and for up to a month in the fridge once opened.

PEARDISE MARMALADE

Steps:

• Peel and core pears.
• Finely chop or grind fruit.
• Measure 4 cups into a 8 quart saucepan.
• Remove colored part of peel from orange using a vegetable peeler, set aside.
• Remove and discard remaining white part of peel from orange.
• Chop fruit, reserving any juice.
• Add to saucepan.
• Repeat procedure with lemon and add to saucepan.
• Cut orange and lemon peels into thin slivers or chop and add to saucepan.
• Add crushed pineapple in juice and chopped maraschino cherries to saucepan and mix thoroughly.
• Measure sugar in a separate bowl.
• Mix 1/4 cup sugar from measured amount and pectin in a small bowl.
• Stir pectin sugar mixture into fruit in saucepan and add butter.
• Place over high heat and bring to a full boil, stirring constantly.
• Immediately stir in remain sugar.
• Bring to a full rolling boil and boil for 1 minute, stirring constantly.
• Ladle quickly into hot jar, filling with 1/8 inch of tops.
• Wipe jar rims and threads.
• Cover with two piece lids.
• Screw band tightly.
• Place jars in boiling water bath for 10 minutes.
• Makes about 7 (1 cup) jars.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

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.