Pear Marmalade

By Yankee Magazine

Sep 27 2007

This pear marmalade scorches easily, so keep the heat low and watch the mixture carefully.


Makes about 3 pints.


4 cups pear puree
Grated rind and juice of 2 oranges
3 cups sugar


Peel and core pears. Put them through the coarse blade of a food chopper and measure out 4 cups. Add orange rind and juice; then add sugar. Cook slowly until mixture is thickened as desired. Pour into hot sterilized jars and seal with paraffin.