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pearadise marmalade

(1 rating)
paljoey avatar
Recipe by
Joey Urey
@paljoey
Escondido, CA

This is my overall favorite of all the jams and jellies that I make - and this is the time of year for pears! The color of the cherries makes it a festive gift!

(1 rating)
yield 8 -1 cup jars
prep time 40 Min
cook time 20 Min

Ingredients For pearadise marmalade

  • 3 c
    prepared fruit (about 2 ½ lbs fully ripe bartlett pears)
  • 1 md
    orange
  • 1
    lemon
  • 1 can
    (8oz) crushed pineapple in juice, undrained
  • 1/3 c
    chopped maraschino cherries
  • 5 c
    sugar (measure into a separate bowl)
  • 1 box
    sure-jell fruit pectin
  • 1/2 tsp
    margarine or butter

How To Make pearadise marmalade

  • 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
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