Pear Amber Marmalade Recipe
Ingredients
2 oranges
9 c. diced peeled pears
2 c. pared diced peaches
2 c. canned crushed pineapple
Sugar
1/4 c. lemon juice
1 8-oz. bottle maraschino cherries, thinly sliced
Directions
Peel oranges; reserve rind.
Combine reserved rind with 1 quart water; boil for 5 minutes.
Drain; repeat process.
Drain; discard liquid.
Grind oranges and rind.
Peel and core pears; chop coarsely.
Peel and pit peaches; chop coarsely.
Drain pineapple.
Combine fruits; measure into large kettle.
Add 1/2 cup sugar for each cup fruit mixture.
Add lemon juice; mix well.
Bring to a rolling boil; cook, stirring occasion- ally, for 40 minutes or until just thickened.
Add cherries; cook for 5 minutes longer.
Pour into steril- ized jars; seal with paraffin.
Combine reserved rind with 1 quart water; boil for 5 minutes.
Drain; repeat process.
Drain; discard liquid.
Grind oranges and rind.
Peel and core pears; chop coarsely.
Peel and pit peaches; chop coarsely.
Drain pineapple.
Combine fruits; measure into large kettle.
Add 1/2 cup sugar for each cup fruit mixture.
Add lemon juice; mix well.
Bring to a rolling boil; cook, stirring occasion- ally, for 40 minutes or until just thickened.
Add cherries; cook for 5 minutes longer.
Pour into steril- ized jars; seal with paraffin.
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