Best 4 Spiced Lemon Pear Marmalade Recipes
**Indulge in a Delightful Culinary Journey with Spiced Lemon Pear Marmalade: A Trio of Exquisite Recipes**
Embark on a tantalizing culinary adventure as we present a trio of extraordinary spiced lemon pear marmalade recipes that will ignite your taste buds and elevate your culinary repertoire. From the classic and timeless Spiced Lemon Pear Marmalade to the daring and innovative Ginger-Spiced Pear Marmalade with Cardamom, and the refreshingly unique Meyer Lemon Pear Marmalade, each recipe promises a distinct and unforgettable flavor experience.
**1. Spiced Lemon Pear Marmalade:**
Immerse yourself in the timeless tradition of marmalade-making with this classic Spiced Lemon Pear Marmalade. Bursting with the vibrant flavors of zesty lemons and sweet, juicy pears, this recipe captures the essence of comfort and nostalgia. Perfectly balanced with a symphony of aromatic spices, this marmalade is an ideal accompaniment to warm, buttered toast, scones, or even as a glaze for roasted chicken or pork.
**2. Ginger-Spiced Pear Marmalade with Cardamom:**
Prepare to be captivated by the exotic allure of Ginger-Spiced Pear Marmalade with Cardamom. This culinary masterpiece blends the piquant warmth of ginger with the subtle yet distinct aroma of cardamom, creating a marmalade that is both invigorating and comforting. Spread it on freshly baked croissants, dollop it onto yogurt parfaits, or savor it as a sweet and tangy addition to cheese platters.
**3. Meyer Lemon Pear Marmalade:**
Discover the vibrant and refreshing essence of Meyer Lemon Pear Marmalade. Featuring the uniquely bright and floral notes of Meyer lemons, this marmalade offers a burst of sunshine in every spoonful. Ideal for everyday breakfast or brunch gatherings, it pairs wonderfully with pancakes, waffles, or as a filling for delicate pastries.
Elevate your culinary skills and create these delectable spiced lemon pear marmalades that are sure to impress your family and friends. Embrace the joy of preserving nature's bounty while embarking on a flavor-filled journey that will leave your taste buds dancing.
PEAR MARMALADE
"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
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.
LEMON MARMALADE
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Time 50m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
QUICK PEAR MARMALADE
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. It's not really a marmalade in the strictest definition of the word, but it comes close. This was spoons on top of chocolate fondant lava cakes which were also made that evening.
Provided by Mirj2338
Categories Pears
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients in a pot and cook over a low flame for 30 minutes.
Nutrition Facts : Calories 61.2, Fat 0.1, Sodium 0.7, Carbohydrate 16.2, Fiber 2.2, Sugar 12.1, Protein 0.3
SPICED LEMON-PEAR MARMALADE
This marmalade is delicious with cream cheese on crackers or a toasted bagel. It also makes a nice accompaniment to chicken or pork. NOTE: Chunk cinnamon is available from Penzey's Spices (www.penzeys.com) or you can substitute 1 4-inch stick of cinnamon, broken into small pieces.
Provided by Patty Mae
Categories Lemon
Time 2h15m
Yield 7-8 half-pint jars
Number Of Ingredients 10
Steps:
- Place spices in a tea ball or tie up in a cheesecloth bag.
- Process ginger and water in blender until pureed. Strain well through a fine sieve, pressing down to get as much liquid as possible. Discard the ginger and reserve the liquid.
- Take two of the lemons and quarter lengthwise. Slice the white pith off the core of each piece and remove the seeds. Slice each piece crosswise as thinly as possible, preferably with a mandoline.
- Grate the zest from the remaining lemon and squeeze the juice from it.
- Place all ingredients in a large non-reactive pan and bring up to a boil.
- Reduce heat and simmer until lemon peel is translucent, about 1 hour.
- Remove spice bag and discard spices.
- Pack marmalade into hot sterilized jelly jars.
Nutrition Facts : Calories 703.9, Fat 0.5, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 185.6, Fiber 10.2, Sugar 166.2, Protein 1.5
Tips:
- Select the right pears: Use firm, ripe pears that are not too soft or bruised. This will ensure that the marmalade has a good texture and flavor.
- Prepare the pears properly: Peel, core, and cut the pears into small pieces. This will help them cook evenly and release their juices.
- Use fresh lemons: The zest and juice of fresh lemons add a bright, citrusy flavor to the marmalade. Avoid using bottled lemon juice, as it does not have the same flavor or aroma.
- Add spices to taste: The spices used in this recipe are just a suggestion. You can adjust the amount of each spice to suit your own taste. Some other spices that you might want to try include cinnamon, nutmeg, and allspice.
- Cook the marmalade until it reaches the desired consistency: The marmalade is done when it has reached a thick, syrupy consistency. You can test the consistency by dropping a small amount of the marmalade onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
Conclusion:
Spiced lemon pear marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a glaze for ham or chicken. This recipe is easy to follow and can be made with just a few simple ingredients. So next time you have a few extra pears on hand, give this recipe a try!
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