Pear Marmalade Recipe
Ingredients
| Oranges | 3 Large | |
| Pears | 12 Large | |
| Sugar | 4 Cup (16 tbs) | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Minced ginger | 2 Tablespoon, preserved | |
| Salt | 1 1/4 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| 7 1/2-pint canning jars and caps | ||
Directions
1. Remove peel and white membrane from oranges; coarsely chop oranges to make about 1 1/2 cups. From orange peel, trim off as much white part as possible; cut peel into long, thin strips (about 2" by 1/8") to make about 3/4 cup, loosely packed. Peel, core, and coarsely chop pears to make about 14 cups.
2. In 8-quart Dutch oven or heavy saucepot over high heat, heat pears and oranges, orange peel, sugar, and remaining marmalade ingredients to boiling, stirring frequently. Reduce heat to medium-high; cook, uncovered, stirring frequently, until very thick, about 45 minutes.
3. Meanwhile, prepare jars and caps for processing .
4. With spoon, skim off foam from marmalade. Immediately ladle hot marmalade into hot jars to 1/4 inch from top (keep mixture simmering while filling jars). Close jars as manufacturer directs.
5. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal
2. In 8-quart Dutch oven or heavy saucepot over high heat, heat pears and oranges, orange peel, sugar, and remaining marmalade ingredients to boiling, stirring frequently. Reduce heat to medium-high; cook, uncovered, stirring frequently, until very thick, about 45 minutes.
3. Meanwhile, prepare jars and caps for processing .
4. With spoon, skim off foam from marmalade. Immediately ladle hot marmalade into hot jars to 1/4 inch from top (keep mixture simmering while filling jars). Close jars as manufacturer directs.
5. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal
Chef
