Pear Marmalade
Source of Recipe
HF annie
3 cups prepared fruit (about 2-1/2 lb. fully ripe Bartlett pears, 1 medium orange and 2 lemons)
1 can (8-1/4 oz.) crushed pineapple in juice, undrained
1/3 cup chopped maraschino cherries
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl (see Note)
PEEL and core pears. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Remove colored part of peel from orange using vegetable peeler; set aside. Remove and discard remaining white part of peel from orange. Chop fruit, reserving any juice; add to saucepot. Repeat procedure with lemons; add to saucepot. Cut reserved orange and lemon peels into thin slivers, or chop or grind; add to saucepot. Stir in pineapple in juice and cherries.
STIR pectin into fruit in saucepot. Add butter. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Cap jars and process 10 minutes.
Annie
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