Best 2 Pear Marmalade Recipes

Pear marmalade is a delightful and versatile fruit preserve that can be enjoyed on toast, scones, or even as a glaze for meats. Made from juicy, ripe pears, sugar, and a touch of citrus, this sweet and tangy treat is a perfect way to preserve the flavors of the fall harvest. With a variety of recipes available, ranging from simple to complex, and incorporating different spices and flavors, pear marmalade is a culinary delight that can be enjoyed by all.

Here are our top 2 tried and tested recipes!

PEAR MARMALADE

Pear Marmalade image

"I disliked pear preserves until I got this recipe from my husband's Aunt Helen. The marmalade is always a favorite at my dinner table." - Patty Schreck Davenport, Washington

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 7

Ingredients

4 to 5 medium ripe pears, peeled and quartered
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup orange juice
2 tablespoons lemon juice
1 tablespoon grated orange zest
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Steps:

In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

PRICKLY PEAR MARMALADE

Prickly Pear Marmalade image

A ruby red, fruity marmalade. I've never tried any commercial prickly pear jam or jelly, so I don't know if this is how it's supposed to taste, but my toddler does keep asking for more, so it's a win for our family. Store any extra jam in the refrigerator.

Provided by Jana Carter Parsons

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time P1DT1h11m

Yield 6

Number Of Ingredients 6

Ingredients

6 prickly pears
3 cups white sugar
1 (3 ounce) pouch liquid pectin
⅓ cup lemon juice
2 lemons, zested
1 teaspoon butter

Steps:

Bring a large pot of water to a boil. Add six 4-ounce jars; simmer to sterilize. Wash lids and rings in warm soapy water.
Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel. Cut flesh into quarters and transfer to a saucepan; mash with a potato masher.
Simmer prickly pear flesh over medium-low heat until soft, 30 to 45 minutes. Press cooked flesh through the fine screen on a food mill set over a bowl.
Measure 1 1/4 cup prickly pear pulp into the saucepan. Add sugar, lemon juice, lemon zest, and butter; bring to a boil. Stir in pectin until dissolved, about 1 minute.
Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the stockpot, and process for 5 minutes.
Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 111.8 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.3 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 11.6 mg, Sugar 100.5 g

Tips:

Select ripe, firm pears: This will ensure the best flavor and texture for your marmalade.
Peel and core the pears: To make the peeling process easier, you can use a vegetable peeler or a sharp knife. Cut the pears in half lengthwise and remove the cores with a spoon or melon baller.
Use a food processor or blender: This will help you quickly and easily chop the pears into small pieces.
Cook the marmalade in a large pot or saucepan: This will allow plenty of room for the marmalade to bubble and thicken.
Stir the marmalade frequently: This will prevent the marmalade from sticking to the bottom of the pot or saucepan and burning.
Use a candy thermometer to test the temperature of the marmalade: The marmalade is ready when it reaches a temperature of 220 degrees Fahrenheit (105 degrees Celsius).
Let the marmalade cool slightly before canning or storing: This will help prevent the jars from cracking.

Conclusion:

Pear marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or crackers. It can also be used as a filling for pies and tarts. With a few simple ingredients and a little bit of time, you can make your own pear marmalade at home. So next time you have some ripe pears, be sure to give this recipe a try!