-
1
Wash 8 half-pint jars.
-
2
Keep warm till needed.
-
3
Prepare lids as manufacturer directs.
-
4
In a medium bowl, combine minced pears and lemon juice.
-
5
Stir gently till pears are completely coated with lemon juice.
-
6
Set aside.
-
7
Using a zester, remove only the outer orange-colored peel of the oranges.
-
8
Or possibly, with a sharp paring knife, thinly slice off the peel, then cut into fine strips.
-
9
Peel the fruit, removing all of the white pith.
-
10
Separate the orange segments from the white membrane and remove any seeds.
-
11
Throw away the membrane.
-
12
Chop the fruit and set aside.
-
13
In a small bowl, combine the orange peel and 1/4 c. of the water.
-
14
Let soak for 10 min.
-
15
Drain the peel and throw away the water.
-
16
In an 8-qt nonaluminum pan, combine the liquid removed peel, minced oranges and remaining 1/2 c. of water.
-
17
Over medium heat, bring the mix to a boil.
-
18
Reduce the heat, cover and simmer for 15 min.
-
19
Add in the pears, pineapple and butter to the citrus mix and simmer, uncovered, for 5 min.
-
20
Stir frequently to prevent sticking.
-
21
Gradually stir in the sugar.
-
22
Heat, stirring constantly, till the sugar is completely dissolved.
-
23
Increase the heat to medium-high.
-
24
Bring the mix to a full rolling boil, stirring constantly.
-
25
Stir in the entire contents of the pectin pouch.
-
26
Return the mix to a full rolling boil, stirring constantly.
-
27
Boil, stirring constantly, for 1 minute.
-
28
Remove the pan from the heat.
-
29
To prevent floating fruit, allow the marmalade to cold 5 min before filling jars.
-
30
Gently stir the marmalade to distribute the fruit.
-
31
Ladle the warm marmalade into 1 jar at a time, leaving 1/4 inch head space.
-
32
Wipe jar rim with a clean damp cloth.
-
33
Attach lid.
-
34
Fill and close remaining jars.
-
35
Process in a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).
