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.
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
APPLE OR PEAR JAM
Thicker than applesauce, thinner than apple butter, apple jam is its own delight entirely. No food mill or masher is required: Most apples will break down into a thick, glossy mash on their own. The few bits of apple here and there even enhance the texture. Pears work equally well here, but keep in mind that their lower pectin content and acidity levels mean they'll be a touch less jamlike than a batch made with apples.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 to 6 cups (4 to 6 8-ounce jars)
Number Of Ingredients 4
Steps:
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- In a large, heavy-bottomed pot, cover fruit and any add-ins (see note) with 4 cups/960 milliliters of water. Bring to a strong simmer over medium-high heat. Cook until water is reduced by about 3/4, and fruit is soft and tender (or even falling apart slightly), 20 to 30 minutes.
- Add sugar and continue to cook, stirring occasionally at first and more frequently as the jam cooks and juices thicken until most of the liquid has evaporated and the fruit has really started to break down, another 30 to 40 minutes.
- As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing any chance of the fruit burning.) It's also the stage at which splattering may occur, so take care in stirring.
- When the jam reaches a slow, thick boil, add lemon juice and incorporate any of the add-ins and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the jam should look like a coarse, shiny applesauce. But if you'd really like to be sure, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it doesn't, cook it a few minutes more.
- Using a spoon or other utensil, pick out any spices or vanilla beans. Divide between jars, leaving 1/4 inch of space from the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
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
ORANGE PEAR JAM
Full of fruity flavor, this delightful jam is a great toast topper. Delores Ward of Decatur, Indiana came up with the recipe when a neighbor gave her an armload of pears. "Everyone really likes it," says Delores.
Provided by Taste of Home
Time 40m
Yield about 7 cups.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved., Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 119 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK PEAR MARMALADE
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. It's not really a marmalade in the strictest definition of the word, but it comes close. This was spoons on top of chocolate fondant lava cakes which were also made that evening.
Provided by Mirj2338
Categories Pears
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients in a pot and cook over a low flame for 30 minutes.
Nutrition Facts : Calories 61.2, Fat 0.1, Sodium 0.7, Carbohydrate 16.2, Fiber 2.2, Sugar 12.1, Protein 0.3
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
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
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.
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