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CERTO Pearadise Marmalade
CERTO Pearadise Marmalade

CERTO Pearadise Marmalade

2 Hr(s)
1 Hr(s) Prep
1 Hr(s) Cook
Healthy Living
Fresh pears, orange and lemon, canned pineapple, maraschino cherries, sugar and pectin are cooked then processed in a canner for delicious marmalade.
What You Need
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144 servings
Original recipe yields 144 servings
2-1/2 cups prepared fruit (about 2 lb. fully ripe Bartlett pears)
1 orange
1 lemon
1 can (8-1/4 oz.) crushed pineapple in juice, undrained
1/4 cup chopped maraschino cherries
7 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
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Let's Make It
1
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2
Peel and core pears. Finely chop or grind fruit. Measure exactly 2-1/2 cups prepared fruit into 6- or 8-quart saucepot. Remove colored part of peel from orange using vegetable peeler; set aside. Remove and discard remaining white part of peel from orange. Chop fruit, reserving any juice; add to saucepot. Repeat procedure with lemon; add to saucepot. Cut reserved orange and lemon peels into thin slivers, or chop or grind; add to saucepot. Stir in pineapple in juice and cherries.
3
Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
4
Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
5
Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Kitchen Tips
Tip 1
How to
Measure Precisely: To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Tip 2
Altitude Chart
At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet: Increase processing time by 5 minutes. 3,001 to 6,000 feet: Increase processing time by 10 minutes. 6,001 to 8,000 feet: Increase processing time by 15 minutes. 8,001 to 10,000 feet: Increase processing time by 20 minutes.
Tip 3
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Nutrition
Calories
45
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 11g
4%
Dietary Fibers 0g
Sugars 11g
22%
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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