Peardise Marmalade

1. 1

   Peel and core pears.

2. 2

   Finely chop or grind fruit.

3. 3

   Measure 4 cups into a 8 quart saucepan.

4. 4

   Remove colored part of peel from orange using a vegetable peeler, set aside.

5. 5

   Remove and discard remaining white part of peel from orange.

6. 6

   Chop fruit, reserving any juice.

7. 7

   Add to saucepan.

8. 8

   Repeat procedure with lemon and add to saucepan.

9. 9

   Cut orange and lemon peels into thin slivers or chop and add to saucepan.

10. 10

    Add crushed pineapple in juice and chopped maraschino cherries to saucepan and mix thoroughly.

11. 11

    Measure sugar in a separate bowl.

12. 12

    Mix 1/4 cup sugar from measured amount and pectin in a small bowl.

13. 13

    Stir pectin sugar mixture into fruit in saucepan and add butter.

14. 14

    Place over high heat and bring to a full boil, stirring constantly.

15. 15

    Immediately stir in remain sugar.

16. 16

    Bring to a full rolling boil and boil for 1 minute, stirring constantly.

17. 17

    Ladle quickly into hot jar, filling with 1/8 inch of tops.

18. 18

    Wipe jar rims and threads.

19. 19

    Cover with two piece lids.

20. 20

    Screw band tightly.

21. 21

    Place jars in boiling water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.