You will be cooking the pears (uncovered) for about 3 hours, so stir the pear mixture occasionally. Bring to a full rolling boil over high heat, stirring constantly. https://www.thespruceeats.com/orange-marmalade-recipe-2215976 – Patty Schreck Davenport, Washington. //-->. Bring the pear mixture to a boil (do not remove the lemon slices), reduce heat to a low simmer and let the mixture cook until the pears are very tender and translucent. Add gelatin and cook 1 min. Ingredients: 3 (jello.. pears.. pineapple) It's also good on pound cake or even ice cream. Pour boiling water over flat lids in saucepan off the heat. Drain and discard water. Cookbooks are great for Learn more about the process to create a cookbook -- or Add sugar and mix well. Boil fruit for 4 minutes, add powdered pectin and stir well. Stir in sugar; return to a full rolling boil. In a food processor, cover and process pears in batches until pureed. Peel and core pears. Drain and discard water. Posted to MM-Recipes Digest V3 #264 Date: Thu, 26 Sep 1996 17:57:33 -0400 From: Cindy J … Cook pears like salad pears, then mash them. Peel and core the fennel bulbs. Add jello and pineapple. Continue stirring and bring to a boil that cannot be stirred down. Cook uncovered, stirring often until pears are mushy. I adjusted the recipe using weight instead and that evened out the flavor perfectly. Taste of Home is America's #1 cooking magazine. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. This recipe is a true treasure and is over 125 years old. —Charlotte McDaniel, Jacksonville, Alabama Slice the bulbs lengthwise and stalks crosswise into thin strips, reserving the fronds separately. AMBER PEAR PRESERVES Makes 4 half pints 4 cups under-ripe pears (always easy to find) 3 cups sugar 1 … Directions: Wash and remove peel from oranges. 1- Put pears in a heavy stainless steel or enamel pan - the heavier the better. You are really in for a treat. Place pears, cut sides down, in pan (small ends toward center). You're in for a treat! Here's to good eating! We especially like it with hot biscuits and butter. (adsbygoogle = window.adsbygoogle || []).push({}); This recipe for Amber Pear Marmalade, by Carolyn Ellis Rose, is from The Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. Let stand in hot water … Grind peel and oranges together. Add chopped walnuts and cherries just before sealing if desired. In 8" round baking pan, combine juice, marmalade, 1 Tbsp. google_ad_height = 600; 1. longer. Add half as much sugar as the fruit mixture. This recipe is about 75 years old. (Marmalade is more apt to stick during this second boiling so boil pears away sufficiently before adding oranges and lemons.) Holiday Gifts, Wedding Gifts, Learn how to cook great Pear marmalade . Cook on high for 9 to 10 hours. over 1,500,000 in our family cookbooks! until mixture is almost thick. Pear marmalade recipe. Family Reunions! Get full Prickly Pear Marmalade Recipe ingredients, how-to directions, calories and nutrition review. *Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. Bring boiling-water canner, half-full with water, to simmer. Use all juice. Measure out enough pears to make 2-1/2 cups. Cook until the fruit can be readily pierced with a … https://www.epicurious.com/recipes/food/views/ginger-pear-marmalade-102085 Carrot and Pineapple Marmalade 4 cups carrots (ground fine) 4 tablespoons lemon juice 1 1/2 teaspoons grated lemon rind 1 cup orange juice 3 teaspoons grated orange rind 1 teaspoon ground ginger 3 1/2 cups sugar 1 cup diced pineapple 1 cup pineapple juice bottle maraschino cherries (thinly sliced) WASH and remove peel from oranges. Press cooked flesh through the fine screen on a food mill set over a bowl. Combine all ingredients in a large saucepan. Put them through the coarse blade of a food chopper and measure out 4 cups. Source: Heritage Recipes ch. We try to not eat too much sugar so its nice when I can cut back and it still tastes good. I then realized my dad was using the much larger conventional Bartlett pear. Repeat boiling another 5 mins. Cook slowly until mixture is thickened as desired. There’s so much sugar on those little pear chunks, but that’s what’s going to allow them to candy a bit into a jam rather than a sauce. Stir; let stand about 1 hour until pears release their juice. Wash jars and screw bands in hot soapy water; rinse with warm water. Add 1 quart of water to peel and boil 5 minutes. Boil 4 minutes and then remove from heat. Click here to start your own cookbook! Learn more about the process to create a cookbook. It's easy and fun. Our family has had it over 40 years and passed it on to all our friends, who have done the same. Peel and core pears. You should have about 5 cups of sliced fennel bulb and stem and 1 packed cup of fronds. /* Cookbook Skyscraper */ © 2004-2020 Family Cookbook Project, LLC. Simmer prickly pear flesh over medium-low heat until soft, 30 to 45 minutes. Go by color. google_ad_client = "ca-pub-5165746306112379"; Combine oranges, pears and pineapple; measure. All rights are retained by the contributor. Remove from the heat; … Good appetite! Pour into sterilized jars, leaving 1/2 inch head space. google_ad_slot = "4156777732"; Make sure the pears you use are very firm. Place pears, cut sides down, in pan (small ends toward center). With vented cover, microwave on High 6- 7 minutes, spooning liquid over pears once. Combine oranges, pears and pineapple; measure. Boil for 1 minute, stirring constantly. Add peaches or pears to this boiling syrup. Refrigerate for up to 3 weeks or freeze for up to 12 months. I cubed them and cooked them in 2 cups pineapple juice, 2 cups water 3 cups sugar and the finely diced skins of three clementines, also pured the clementine flesh and added it. Measure 3 cups into 6 or 8 qt saucepot. They made a lovely marmalade, but the ratio of pear to lemon was way off (in favor of the lemon). PEAR AMBER MARMALADE 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. Repeat boiling another 5 mins. : 1 box lemon gelatin or orange if you want a deeper amber color. Remove from the heat; skim off foam. Add 1 qt of water to peel and boil 5 mins. Add lemon juice and mix thoroughly. Stir in pectin. I modified this quite a bit and also made a larger amount: about 12 pears. We'll help you start your own personal cookbook! I had pears going bad on me so made this recipe to get them put up. Place over highest heat and boil, stirring constantly. With vented cover,… Others use as much as 4 cups of sugar to 3lbs of fruit, which I found to be pretty over the top. Boil for 1 minute, stirring constantly. We really like it on pancakes especially. Crecipe.com deliver fine selection of quality Pear marmalade recipes equipped with ratings, reviews and mixing tips. In a large stock or heavy-bottomed pot, combine … 2 - Dice the pieces of preserved ginger to match the pear pieces as nearly as you can. Bridal Shower ideas and Search for more great recipes here from Wash, peel and core pears; cut into small pieces. Get one of our Pear marmalade recipe and prepare delicious and healthy treat for your family or friends. When it is ready, the mixture should be dark amber-brown with a sweet caramelized flavor. In 8 inch round baking pan, combine juice, marmalade, 1 tablespoon water, the sugar and orange peel. google_ad_width = 160; Grind peel and oranges together. Finely chop or grind fruit. Add half as much sugar as the fruit mixture. Stir in sugar; return to a full rolling boil. Pour into hot sterilized jars and seal with paraffin. Start (1) Add pear, apple, muscat dessert wine, sugar, tangerine juice, and tangerine zest to a 5- to 7- quart slow cooker insert; cover and place insert in slow cooker heating base. Stir then put on low fire and let simmer until pears have turned amber color, about 2 hours. Measure sugar and set aside. "I disliked pear preserves until I got this recipe from my husband's Aunt Helen. Wash, peel and core pears; cut into small pieces. Peel and chop under-ripe pears. Ladle into jars or freezer containers and cool to room temperature, about 1 hour. Stir to be sure it isn't sticking. I didn't use as much sugar, in fact about half the amt and it was just fine.