About 2 lb. pears, peeled, cored, ground or shredded (Hard or cooking pears, e.g., sand or pineapple pears, work well. Peeling not necessary if using thin skinned pears like Anjou)
1 medium orange, seeded and ground (with peel; juice orange preferred, or something similar with less white pith; not navel)
1 medium lemon, seeded and ground (with peel) (Meyer lemon preferred)
1 can crushed pineapple (8 oz can. In juice or light syrup)
¼ cup maraschino cherries, chopped (can be omitted)
1 pack fruit pectin (e.g., Sure Jell, 1 ¾ oz)
5 cups granulated sugar (I use less)
Total of raw fruit should be about 6 cups. Combine fruit and pectin. Add ½ tsp butter to reduce foaming. Bring to a full boil and boil l minute. Add sugar, return to a full boil, boil 1 minute more. Do not overboil. Skim foam as needed. Ladle into prepared sterile, hot jelly jars, use 2 part lids, and process in water bath 10 minutes. Refrigerate any jars that don’t seal.
I love this marmalade. From my friend Becky Lyons, who got it originally from Southern Living. I’m always looking for good recipes to use the fruits I grow in my yard. There was a big pear tree there when I moved to Harriet Drive. Occasionally I will get to use some of the pears when the raccoons and squirrels leave me a few.
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