PEAR MARMALADE

PEAR MARMALADE

PEAR MARMALADE

Ingredients:
2 pounds pears
4½ cups sugar
1 cup water
2 oranges (optional)

Procedure: Wash and cut pears into small strips or pieces. Peel and cut up the oranges, discarding seeds and membranes, using one-half the peel chopped into small pieces. Combine all ingredients in a large saucepot. Cook rapidly until thick and transparent, stirring frequently as it thickens. Pour hot marmalade immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath. Yield: About 2 half-pint jars

PEAR MARMALADE

PEAR MARMALADE

Ingredients:
2 pounds pears
4½ cups sugar
1 cup water
2 oranges (optional)

Procedure: Wash and cut pears into small strips or pieces. Peel and cut up the oranges, discarding seeds and membranes, using one-half the peel chopped into small pieces. Combine all ingredients in a large saucepot. Cook rapidly until thick and transparent, stirring frequently as it thickens. Pour hot marmalade immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath. Yield: About 2 half-pint jars

Orange Marmalade

Orange Marmalade

INGREDIENTS:
2 pounds oranges
2 large lemons
8 cups water, approximately
8 cups sugar, approximately
PREPARATION:
Wash oranges and lemons, removing and stem parts, but leave fruits whole. Place whole fruits in a large enamel kettle; cover with water. Cover and bring to a boil; simmer until a fork will pierce fruit easily, about 1 1/2 hours. Remove fruit to cool completely; set kettle with liquid aside.

When fruits are cooled, cut in half lengthwise.
With a very sharp knife, cut in very thin slices. Remove seeds and reserve. Return seeds to juice in kettle and boil for 10 minutes. Strain juice and return to the kettle.

Add fruit slices to kettle and bring to a boil. Add sugar, stirring until dissolved, and continue boiling, stirring just to prevent scorching, until juices start to thicken and temperature reaches about 221° F. at sea level, or to 9° above your boiling point.

Remove from heat and skim off foam. Pour immediately into hot sterilized 1/2-pint jars, leaving 1/2-inch headspace. Place seals on and adjust rings. Process in boiling water bath for 5 minutes, or follow jar manufacturer’s directions for your altitude. Adjust lids again if necessary and cool upright. Makes about 6 1/2-pint jars.

Grapefruit Marmalade

Grapefruit Marmalade Recipe

Recipe for grapefruit marmalade which makes 4 half pints.
INGREDIENTS:
2 large grapefruits, thick skinned
1 large lemon, thick skinned
2 cups water
4 cups granulated sugar
PREPARATION:
Peel grapefruit and lemon; cut away inner white part of peel, leaving rind and white pith. Cut rind into slivers 3/4 inch long and 1/8 inch wide. Chop fruit coarsely, reserving juice.

In an 8-quart nonreactive heavy kettle over moderately high heat, simer rind, chopped fruit, reserved juice and water, uncovered, 10 minutes.
Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.

Return mixture to kettle. Add sugar and set over moderate heat. Insert a candy thermometer and bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, until thermometer registers 218 degrees F to 220 degrees F.

Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars and process in a boiling water bath for 10 minutes (15 minutes for altitudes abouve 6000 feet). Remove jars from water bath, let cool for 12 hours and test for airtight seals. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate marmalade and serve within three weeks.
Makes 4 half-pints