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Ингредиенты
- 3 1/2 c. peeled, cored and finely minced ripe Bartlett pears (about 4 pears) 1/4 c. strained fresh lemon juice
- 2 med oranges
- 3/4 c. water (divided)
- 1 x 8 1/(4-oz) can crushed pineapple, packed in juice, lightly liquid removed
- 1/2 tsp butter (preferably unsalted)
- 6 c. granulated sugar
- 1 x (3-oz) pouch liquid pectin
Инструкции
- Wash 8 half-pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
- In a medium bowl, combine minced pears and lemon juice. Stir gently till pears are completely coated with lemon juice. Set aside.
- Using a zester, remove only the outer orange-colored peel of the oranges. Or possibly, with a sharp paring knife, thinly slice off the peel, then cut into fine strips.
- Peel the fruit, removing all of the white pith. Separate the orange segments from the white membrane and remove any seeds. Throw away the membrane. Chop the fruit and set aside.
- In a small bowl, combine the orange peel and 1/4 c. of the water. Let soak for 10 min. Drain the peel and throw away the water.
- In an 8-qt nonaluminum pan, combine the liquid removed peel, minced oranges and remaining 1/2 c. of water. Over medium heat, bring the mix to a boil.
- Reduce the heat, cover and simmer for 15 min.
- Add in the pears, pineapple and butter to the citrus mix and simmer, uncovered, for 5 min. Stir frequently to prevent sticking. Gradually stir in the sugar. Heat, stirring constantly, till the sugar is completely dissolved.
- Increase the heat to medium-high. Bring the mix to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mix to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat.
- To prevent floating fruit, allow the marmalade to cold 5 min before filling jars. Gently stir the marmalade to distribute the fruit.
- Ladle the warm marmalade into 1 jar at a time, leaving 1/4 inch head space.
- Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars.
- Process in a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).
