Pear Marmalade Recipe

Pear Marmalade Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Pear Marmalade Recipe Pear Marmalade Recipe Here, pears are combined with thinly sliced orange peel, fresh ginger, and a touch of allspice to make an unusually delectable marmalade. Use any variety of pear you like. Prep : 30 minutes plus preparing jars and lids Cook : 1 hour plus processing 3 large oranges 6 pounds pears (12 large), peeled, cored, and coarsely chopped (12 cups) 2 tablespoons minced, peeled fresh ginger 4 cups sugar 1/3 cup fresh lemon juice 1/2 teaspoon ground allspice 7 half-pint canning jars and lids From oranges, with vegetable peeler, remove peel along with some white pith. Cut enough peel into 2by 1/8strips to equal 3/4 cup. Coarsely chop enough oranges to equal 11/2 cups; discard seeds. In heavy nonreactive 8-quart saucepot, combine pears, oranges and peel, ginger, sugar, lemon juice, and allspice; heat to boiling over high heat, stirring frequently. Reduce heat to medium-high; cook, stirring frequently, until mixture is very thick, about 45 minutes. With spoon, skim off any foam. Meanwhile, prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat. Quickly ladle simmering marmalade into hot jars to within 1/4 inch of tops. (Keep marmalade simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 15 minutes; cool jars and test for airtight seal. Makes seven 8-ounce jars. Each tablespoon : About 43 calories, 0g protein,11g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.
Pear Marmalade Recipe

Pear Marmalade Recipe

Here, pears are combined with thinly sliced orange peel, fresh ginger, and a touch of allspice to make an unusually delectable marmalade. Use any variety of pear you like. Prep : 30 minutes plus preparing jars and lids Cook : 1 hour plus processing
  • 3 large oranges
  • 6 pounds pears (12 large), peeled, cored, and coarsely chopped (12 cups)
  • 2 tablespoons minced, peeled fresh ginger
  • 4 cups sugar
  • 1/cup fresh lemon juice
  • 1/2 teaspoon ground allspice
  • 7 half-pint canning jars and lids
  1. From oranges, with vegetable peeler, remove peel along with some white pith. Cut enough peel into 2" by 1/" strips to equal 3/cup. Coarsely chop enough oranges to equal 11/2 cups; discard seeds.
  2. In heavy nonreactive 8-quart saucepot, combine pears, oranges and peel, ginger, sugar, lemon juice, and allspice; heat to boiling over high heat, stirring frequently. Reduce heat to medium-high; cook, stirring frequently, until mixture is very thick, about 45 minutes. With spoon, skim off any foam.
  3. Meanwhile, prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  4. Quickly ladle simmering marmalade into hot jars to within 1/4 inch of tops. (Keep marmalade simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 15 minutes; cool jars and test for airtight seal. Makes seven 8-ounce jars.
Each tablespoon : About 43 calories, 0g protein,11g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium. lemon pear marmalade recipe, pear chutney, pear marmalade ingredients, pear marmalade recipe with orange, pear marmalade with ginger, pear orange conserve, pear preserves, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Pear Marmalade Recipe

Article Categories : Canning & Freezing

Pear Marmalade Recipe

Pear Marmalade Recipe

Here, pears are combined with thinly sliced orange peel, fresh ginger, and a touch of allspice to make an unusually delectable marmalade. Use any variety of pear you like.

Prep : 30 minutes plus preparing jars and lids
Cook : 1 hour plus processing

  • 3 large oranges
  • 6 pounds pears (12 large), peeled, cored, and coarsely chopped (12 cups)
  • 2 tablespoons minced, peeled fresh ginger
  • 4 cups sugar
  • 1/cup fresh lemon juice
  • 1/2 teaspoon ground allspice
  • 7 half-pint canning jars and lids
  1. From oranges, with vegetable peeler, remove peel along with some white pith. Cut enough peel into 2″ by 1/” strips to equal 3/cup. Coarsely chop enough oranges to equal 11/2 cups; discard seeds.
  2. In heavy nonreactive 8-quart saucepot, combine pears, oranges and peel, ginger, sugar, lemon juice, and allspice; heat to boiling over high heat, stirring frequently. Reduce heat to medium-high; cook, stirring frequently, until mixture is very thick, about 45 minutes. With spoon, skim off any foam.
  3. Meanwhile, prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  4. Quickly ladle simmering marmalade into hot jars to within 1/4 inch of tops. (Keep marmalade simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 15 minutes; cool jars and test for airtight seal. Makes seven 8-ounce jars.

Each tablespoon : About 43 calories, 0g protein,11g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.