Cook slowly until mixture is thickened as desired. Add 1 qt of water to peel and boil 5 mins. google_ad_client = "ca-pub-5165746306112379"; Pour in prepared jars and seal. Place pears, cut sides down, in pan (small ends toward center). I had pears going bad on me so made this recipe to get them put up. Pour boiling water over flat lids in saucepan off the heat. In 8" round baking pan, combine juice, marmalade, 1 Tbsp. Drain and discard water. Repeat boiling another 5 mins. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Wash and remove peel from oranges. Taste of Home is America's #1 cooking magazine. Add chopped walnuts and cherries just before sealing if desired. I then realized my dad was using the much larger conventional Bartlett pear. Cook over low heat about 30 minutes, then put in jars. Add 4 or 5 whole sticks of cinnamon to the syrup. Grind peel and oranges together. Pour into sterilized jars, leaving 1/2 inch head space. The marmalade is always a favorite at my dinner table." google_ad_width = 160; Continue stirring and bring to a boil that cannot be stirred down. Directions: Wash and remove peel from oranges. (1) Add pear, apple, muscat dessert wine, sugar, tangerine juice, and tangerine zest to a 5- to 7- quart slow cooker insert; cover and place insert in slow cooker heating base. Our family has had it over 40 years and passed it on to all our friends, who have done the same. Wash, peel and core pears; cut into small pieces. Search for more great recipes here from Add sugar and mix well. : 1 box lemon gelatin or orange if you want a deeper amber color. Add peaches or pears to this boiling syrup. Start Add 1 qt of water to peel and boil 5 mins. Pear honey is an old recipe that's been passed down through families. Make sure the pears you use are very firm. Bring to a boil and stir until the sugar has dissolved, about 5 min. Boil for 1 minute, stirring constantly. Peel and core pears. Put them through the coarse blade of a food chopper and measure out 4 cups. Cooked everything for about an hour then thickened with corn starch and pureed in the food processor. Add 1 quart of water to peel and boil 5 minutes. Add orange rind and juice; then add sugar. Slice the bulbs lengthwise and stalks crosswise into thin strips, reserving the fronds separately. Cookbooks are great for Click here to start your own cookbook! I adjusted the recipe using weight instead and that evened out the flavor perfectly. your own personal family cookbook right now! Add lemon juice and mix thoroughly. Boil 4 minutes and then remove from heat. Peel and core the fennel bulbs. Pear marmalade recipe. Use all juice. Drain and discard water. My recipe for pear jam uses 2 to 3 cups of sugar for 4lbs of pears (weighed before peeling/coring). In a large stock or heavy-bottomed pot, combine … We really like it on pancakes especially. —Charlotte McDaniel, Jacksonville, Alabama Bring to a boil over med-hi heat and cook for about 40 mins. © 2004-2020 Family Cookbook Project, LLC. Measure sugar and set aside. google_ad_slot = "4156777732"; In a food processor, cover and process pears in batches until pureed. Cook pears like salad pears, then mash them. We try to not eat too much sugar so its nice when I can cut back and it still tastes good. Stir in sugar; return to a full rolling boil. Peel and core pears. Ladle into jars or freezer containers and cool to room temperature, about 1 hour. Add gelatin and cook 1 min. Source: Heritage Recipes ch. Drain and discard water. Cook the pears until they start to take on an amber color. Press cooked flesh through the fine screen on a food mill set over a bowl. Please contact us if you believe copyright violations have occurred. They made a lovely marmalade, but the ratio of pear to lemon was way off (in favor of the lemon). 31 Slow Cooker Dip Recipes You Can Make in Your Crock-Pot, Do Not Sell My Personal Information – CA Residents, 4 to 5 medium ripe pears, peeled and quartered, 1 can (8 ounces) unsweetened crushed pineapple, undrained, 1 package (1-3/4 ounces) powdered fruit pectin. Rate this Prickly Pear Marmalade recipe with 3 cups oranges, chopped and seeded, 1 cup lemon, thinly sliced and seeded, 4 cups water, 4 cups prickly pears, chopped and seeded, 6 cups sugar Measure 3 cups into 6 or 8 qt saucepot. Combine oranges, pears and pineapple; measure. I didn't use as much sugar, in fact about half the amt and it was just fine. Get one of our Pear marmalade recipe and prepare delicious and healthy treat for your family or friends. Others use as much as 4 cups of sugar to 3lbs of fruit, which I found to be pretty over the top. Refrigerate for up to 3 weeks or freeze for up to 12 months. Remove from the heat; … The flavor is sweet, mild pear with just enough lemon to stand up to the sugar. longer. Let stand overnight with sugar and lemon juice. google_ad_height = 600; – Patty Schreck Davenport, Washington. It's also good on pound cake or even ice cream. Get full Prickly Pear Marmalade Recipe ingredients, how-to directions, calories and nutrition review. All rights are retained by the contributor. 1. Posted to MM-Recipes Digest V3 #264 Date: Thu, 26 Sep 1996 17:57:33 -0400 From: Cindy J … Really yummy and a beautiful golden color! Add half as much sugar as the fruit mixture. Add jello and pineapple. (adsbygoogle = window.adsbygoogle || []).push({}); This recipe for Amber Pear Marmalade, by Carolyn Ellis Rose, is from The Ellis Family Cookbook, one of the cookbooks created at deliver fine selection of quality Pear marmalade recipes equipped with ratings, reviews and mixing tips. Combine oranges, pears and pineapple; measure. Good appetite! Repeat boiling another 5 mins. Stir to be sure it isn't sticking. Stir in pectin. We'll help you start your own personal cookbook! Bring the pear mixture to a boil (do not remove the lemon slices), reduce heat to a low simmer and let the mixture cook until the pears are very tender and translucent. It's easy and fun. Heat and stir until it comes to a boil. Simmer prickly pear flesh over medium-low heat until soft, 30 to 45 minutes. There’s so much sugar on those little pear chunks, but that’s what’s going to allow them to candy a bit into a jam rather than a sauce. This recipe is a true treasure and is over 125 years old. This recipe is about 75 years old. Remove from the heat; skim off foam. Add half as much sugar as the fruit mixture. (Marmalade is more apt to stick during this second boiling so boil pears away sufficiently before adding oranges and lemons.) PEAR AMBER MARMALADE 2 oranges 4 pounds pears (9 cups, diced) 2 cups canned crushed pineapple Sugar (See below - Add half as much sugar (drained) as fruit mixture 4 tablespoons lemon juice 1 8-oz. bottle maraschino cherries (thinly sliced) WASH and remove peel from oranges. "I disliked pear preserves until I got this recipe from my husband's Aunt Helen. You will be cooking the pears (uncovered) for about 3 hours, so stir the pear mixture occasionally. Cook until the fruit can be readily pierced with a … 1- Put pears in a heavy stainless steel or enamel pan - the heavier the better. I modified this quite a bit and also made a larger amount: about 12 pears. Bridal Shower ideas and Stir in sugar; return to a full rolling boil. You're in for a treat! With vented cover,… Let stand in hot water … Go by color. Grind peel and oranges together. You should have about 5 cups of sliced fennel bulb and stem and 1 packed cup of fronds. Cook on high for 9 to 10 hours. Cook uncovered, stirring often until pears are mushy. You are really in for a treat. 2 - Dice the pieces of preserved ginger to match the pear pieces as nearly as you can. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Combine all ingredients in a large saucepan. water, the sugar and orange peel. Carrot and Pineapple Marmalade 4 cups carrots (ground fine) 4 tablespoons lemon juice 1 1/2 teaspoons grated lemon rind 1 cup orange juice 3 teaspoons grated orange rind 1 teaspoon ground ginger 3 1/2 cups sugar 1 cup diced pineapple 1 cup pineapple juice Stir then put on low fire and let simmer until pears have turned amber color, about 2 hours. Stir; let stand about 1 hour until pears release their juice. When it is ready, the mixture should be dark amber-brown with a sweet caramelized flavor. *Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. DIRECTIONS. until mixture is almost thick. Here's to good eating! Adjust lids and process 10 mins in a water bath canner. Learn how to cook great Pear marmalade . MAKE a syrup of the vinegar and sugar and add a spice bag made of 1 tablespoon of ground cloves, and 1 piece of ginger root if desired. Finely chop or grind fruit. over 1,500,000 in our family cookbooks! Save Print Pear Marmalade Author: Recipe type: Marmalade Cuisine: British Ingredients 900g (2lb) pears 900g (2lb) sugar 240ml (1/2 pint) water Learn more about the process to create a cookbook -- or Step 4 Measure 1 1/4 cup prickly pear pulp … Pour into hot sterilized jars and seal with paraffin. Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Instructions. /* Cookbook Skyscraper */ In 8 inch round baking pan, combine juice, marmalade, 1 tablespoon water, the sugar and orange peel. Peel and chop under-ripe pears. Family Reunions! //-->. I cubed them and cooked them in 2 cups pineapple juice, 2 cups water 3 cups sugar and the finely diced skins of three clementines, also pured the clementine flesh and added it. Measure out enough pears to make 2-1/2 cups. Wash, peel and core pears; cut into small pieces. Add sugar and lemon juice. With vented cover, microwave on High 6- 7 minutes, spooning liquid over pears once. Boil fruit for 4 minutes, add powdered pectin and stir well. We especially like it with hot biscuits and butter. Holiday Gifts, Wedding Gifts,