Spiced Lemon Pear Marmalade Recipes

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HONEYED PEAR-LEMON MARMALADE



Honeyed Pear-Lemon Marmalade image

Honeyed Pear-Lemon Marmalade is a low-honey cooked jam made with Pomona's Universal Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona's Pectin. She says:"For this recipe it's important to use pears that are still firm. This is because the recipe calls for pear chunks (rather than mashed pear, which is what's usually needed for jam), and the chunks need to be firm enough to remain mostly intact when cooked. I used Bartletts when I made this recipe, but any variety will work well as long as the pears are ripe and firm."This recipe also calls for lemons, which offset the sweetness of the pears in a lovely way. The resulting marmalade is sweet, sour, and delicious. Honey contributes a bit of warmth and depth, and the peels add a very subtle touch of bitter - perfect slathered on a piece of toast with a bit of butter on a cold, late Fall morning."

Provided by Shelby Collings

Number Of Ingredients 6

2 ¼ pounds pears
4 lemons (divided)
1 cup water
1 cup honey
4 teaspoons calcium water (see step #1)
2 ½ teaspoons Pomona's Pectin (mixed with sweetener)

Steps:

  • Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
  • Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
  • Peel the pears and remove cores. Discard peels and cores. Slice the pears into small (about ¾ inch) chunks, then set aside.
  • Wash lemons thoroughly. Using a vegetable peeler, remove the yellow part of the peel from 2 of the lemons. Then slice these peels into thin, length-wise strips about 1 inch long and place in a sauce pan.
  • Remove and discard the remaining white pith from the two peeled lemons. Pull these lemons apart into segments, and slice these segments into small pieces. Remove and discard any seeds, then add these lemons to the sauce pan.
  • Slice the remaining 2 lemons in half and squeeze out their juice. Set aside ¼ cup of the lemon juice. Add any remaining lemon juice to the sauce pan.
  • Add the 1 cup of water to the lemon mixture in the sauce pan. Cover mixture and bring to a boil over high heat. Reduce heat slightly and cook, covered, for 12 minutes, stirring occasionally. Add the pears and turn the heat up to high to bring the mixture back up to a boil. Reduce the heat slightly and cook the mixture, still covered and stirring occasionally, for another 5 minutes.
  • Remove the pan from the heat, empty the pear-lemon mixture into a bowl or other heat-proof container, then measure out 4 cups of the mixture. (If you have any left over, you can use it for something else.) Pour the measured quantity of the mixture back into the sauce pan. Add the remaining ¼ cup lemon juice and the calcium water, then stir to combine.
  • In a separate bowl, combine the honey and pectin powder. Mix well and set aside.
  • Bring the pear-lemon mixture to a full boil over high heat. Add the honey-pectin mixture and stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve the pectin. Return the marmalade to a full boil, then remove from heat.
  • Remove hot jars from canner and fill jars with marmalade, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to "fingertip tight" (until resistance is met, and then just the tiniest bit more).
  • Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.
  • Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use. Eat within 1 year. Lasts 3 weeks once opened.

SPICED LEMON-PEAR MARMALADE



Spiced Lemon-Pear Marmalade image

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

8 large firm pears, peeled, cored, and grated (about 2 quarts grated)
3 medium thin-skinned lemons
1 piece ginger, 4 x 1 inch, peeled and diced
1/2 cup water
1 tablespoon chunk cinnamon
6 whole allspice
3 cardamom pods
1 teaspoon whole cloves
8 whole black peppercorns
5 cups sugar

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

PEAR MARMALADE



Pear Marmalade image

Sweet summertime all year long. A delicious and unusual way to use up any extra pears you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Pears

Time 1h15m

Yield 8 pints

Number Of Ingredients 4

8 lbs ripe pears
3 oranges
2 lemons
12 cups granulated sugar

Steps:

  • Wash pears; peel, core and grind.
  • Wash oranges and lemons; remove seeds and ends.
  • Grind citrus, skins and all.
  • Place all the fruit in stainless steel kettle, add sugar and stir well.
  • Bring to a boil and cook until clear.
  • Pour into sterilized jelly glasses and seal.

Nutrition Facts : Calories 1453.3, Fat 0.7, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 378.9, Fiber 16.6, Sugar 348.9, Protein 2.5

GINGER-PEAR MARMALADE



Ginger-Pear Marmalade image

Make and share this Ginger-Pear Marmalade recipe from Food.com.

Provided by Suzie_Q

Categories     Pears

Time 1h40m

Yield 6 half pints, 3 serving(s)

Number Of Ingredients 5

10 cups peeled cored and sliced pears (about 4 1/2 lbs.)
1 orange, juice and zest of, grated
1 lemon, juice and zest of, grated
6 cups granulated sugar
2 inches piece gingerroot, tied in double layer of cheesecloth

Steps:

  • Combine all ingredients in a large saucepan.
  • Stir; let stand about 1 hour until pears release their juice.
  • Heat and stir until it comes to a boil.
  • Cook uncovered, stirring often until pears are mushy.
  • Cook rapidly, stirring constantly until jam stage is reached. This will take about 55 minutes.
  • Discard spice bag, skim if needed.
  • Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

Nutrition Facts : Calories 1904.3, Fat 0.8, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 494.5, Fiber 19.5, Sugar 453.9, Protein 2.8

PRICKLY PEAR MARMALADE



Prickly Pear Marmalade image

You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe.

Provided by Diana Adcock

Categories     Fruit

Time 50m

Yield 7 8-oz jars

Number Of Ingredients 5

3 cups oranges, chopped and seeded
1 cup lemon, thinly sliced and seeded
4 cups water
4 cups prickly pears, chopped and seeded
6 cups sugar

Steps:

  • Do NOT peel your oranges or lemons. (small chop on oranges).
  • Do wash them well to remove any wax and pesticides.
  • In a large stainless steel saucepan combine the oranges, lemons and water.
  • Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
  • Remove from heat, cover and place in a cool spot for 12 to 18 hours.
  • When ready prepare canner, jars and lids.
  • Bring orange mixture to a boil over medium heat.
  • Boil, stirring frequently until peel is tender, 15 to 20 minutes.
  • Stir in prickly pears, return to a gentle boil.
  • Maintaining boil gradually stir in the sugar.
  • Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
  • Remove from heat and test gel.
  • If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
  • Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
  • Place in canner-repeat with remaining jars.
  • Process in a boiling water bath canner for 15 minutes.
  • Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
  • Remove jars, cool and store.

Nutrition Facts : Calories 699.7, Fat 0.1, Sodium 2.7, Carbohydrate 180.5, Fiber 1.9, Sugar 178.5, Protein 0.7

QUICK PEAR MARMALADE



Quick Pear Marmalade image

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

4 large pears, unpeeled and cut into small cubes
5 tablespoons sugar
1 vanilla bean
1/2 lemon, juice of
1 lemon, zest of

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

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

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.

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