Updated Thursday, September 27th, 2007
Yield: Makes about 3 pints.
This pear marmalade scorches easily, so keep the heat low and watch the mixture carefully.
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.
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