Best 2 Pear Marmalade Recipes

Indulge your taste buds in the delightful realm of pear marmalade, a culinary masterpiece that captures the essence of autumn's harvest. This versatile spread boasts a captivating blend of sweet and tangy flavors, making it an ideal accompaniment to a variety of dishes. Whether you prefer a classic recipe that highlights the natural goodness of pears or a more adventurous variation that incorporates unique spices and ingredients, this collection of pear marmalade recipes has something for every palate. Embark on a culinary journey as we explore the art of crafting this delectable treat, transforming humble pears into a jarred symphony of flavors. From traditional methods to innovative twists, these recipes guide you through the process of creating a homemade marmalade that will elevate your breakfast table, add a touch of sophistication to your cheeseboard, or serve as a thoughtful gift for loved ones.

Let's cook with our 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:

Choose ripe, firm pears for the best flavor and texture.
Use a sharp knife to peel and core the pears. This will make the process easier and faster.
If you don't have a marmalade pan, you can use a large saucepan instead. Just be sure to stir the marmalade constantly to prevent it from sticking to the bottom of the pan.
To test if the marmalade is ready, spoon a small amount onto a cold plate. If it wrinkles when you push your finger through it, it's done.
Let the marmalade cool slightly before pouring it into jars. This will help to prevent the jars from cracking.

Conclusion:

Pear marmalade is a delicious and versatile spread that can be enjoyed on toast, scones, or muffins. It can also be used as a filling for pies and tarts. With its bright flavor and beautiful color, pear marmalade is sure to be a hit with everyone who tries it. So next time you have a surplus of pears, be sure to give this recipe a try.