Yankee Plus Dec 2015
TABLE OF CONTENTS
This pear marmalade scorches easily, so keep the heat low and watch the mixture carefully.
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- 4 cups pear puree
- Grated rind and juice of 2 oranges
- 3 cups sugar
Peel and core pears. Put them through the coarse blade of a food chopper and measure out 4 cups. Add orange rind and juice; then add sugar. Cook slowly until mixture is thickened as desired. Pour into hot sterilized jars and seal with paraffin.