Pear Amber Marmalade
Source of Recipe
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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. Add 1 quart of water to peel and boil 5 minutes. Drain and discard water. Add another quart water, boil 5 minutes. Drain and discard water. Grind the peel and the peeled oranges together.
Wash, pare and remove core of pears, cut into small pieces. Combine oranges, pears and pineapple. Measure. Add half as much sugar as fruit mixture.
Add lemon juice and mix thoroughly. Cook rapidly until almost thick (about 40 minutes), stirring occasionally. Add cherries and cook about 5 minutes longer.
Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.
Yield: 6 eight oz. jars.
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