This marmalade tastes bright with its blend of fresh pears and citrus fruits.
- 1 orange
- 1 ½ cups water
- 3 cups sugar
- 3 pounds firm, ripe Bartlett USA Pears, cored, peeled, and sliced
- 3 tablespoons lemon juice
Quarter and seed orange; slice very thinly. Combine water and sugar, heat until sugar is dissolved. Add pears, orange, and lemon juice. Boil rapidly, stirring constantly until mixture is 9 degrees above the boiling point of water and is very thick. Skim. Ladle into clean hot half pint canning jars to within ⅛-inch of tops. Seal according to jar manufacturer’s directions.
Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire rack; cool away from drafts. After 12 hours, test lids for proper seal; remove rings from sealed jars.
yield: Makes 4 or 5 half pints
- Serving Size: 1 TBSP
- Calories: 50
- Carbohydrates: 13g
- Protein: 0g
This is fabulous! A good rule for knowing how many cups of fruit…the sugar to fruit ratio is often 1 cup of fruit to 1/2 cup of sugar a little less for this recipe because the pectin in the citrus helps the jam thicken. The temperature raised to 220 degrees is also a good goal for firmer jam.
Hey Marie,
3 pounds of pears will most likely be about 4-8 pears depending on size. We do not have a cup measurement but hopefully that helps.
Question. I’ve already peeled and prepped my pears. How many cups for this recipe?
Good recipe. However, it took me more than 20 minutes to get this jam thick. Should it be a pouring consistency or what?
What about any citric acid or sure jell