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Jams and Jellies - Pearadise Marmalade

  • 3 cups (2 1/2 pounds) ripe pears
  • 1 medium orange
  • 1 lemon
  • 1 (8 1/4-ounce) can crushed pineapple, undrained
  • 1/3 cup maraschino cherries, chopped
  • 5 cups sugar
  • 1 box fruit pectin
  • 1/2 teaspoon butter or margarine

Peel, core, and finely chop or grind pears. Measure 3 cups into a large saucepan.

Remove zest from the orange peel using a vegetable peeler; set aside. Remove and discard remaining white part of orange peel. Chop orange, reserving any juice; add to pan. Repeat procedure with the lemon and add to pan. Thinly slice, chop, or grind reserved peel from orange and lemon; add to pan.
Add pineapple, pineapple juice, and cherries to pan; mix thoroughly.
Prepare eight 1-cup jars and keep hot. Measure sugar into a separate bowl. Stir pectin into fruit and add butter or margarine.

Place saucepan over high heat and bring to a full rolling boil, stirring constantly. Immediately stir in all
Submitted By: Dorothy Hawk - 1
Washington Farmers Co-op
Number of Servings: 0
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