Pear Marmalade              Veg   CD    ACC 

Vegetarian    Cold  Accompaniment  Jam Preserve  Preserves  Preserving  

Ingredients

2.2kg/5lb Pears, cut into chunks

2.2kg/5lb Sugar

The Juice and thinly sliced rind of 3  Oranges

The Juice and thinly sliced rind of 2  Lemons

Chopped walnuts & maraschino Cherries (Optional)

Instructions

1. Prepare the jars (see notes below)

2. Place the pears and  sugar in a large saucepan and mix well. Leave to stand until some juice forms then over a medium heat and stir until the sugar dissolves.  Continue to cook until is starts to thicken slightly.

3.  Meanwhile, steam the orange and lemon peel until soft.

4. Add lemon and orange juice to the pears together with the softened rind, bring to the boil and continue to boil for about 30 minutes, stirring.

4. Remove from the heat and test for a set (see notes below) . 

5. Skim any scum from the surface, add the nuts and cherries if using, mixing well, and ladle into warm jars.  Cover, seal and label (see notes below).

Notes:    see also General preparations

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.

Testing for a set – Remove the pan of jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then gently push your finger through the jam.  If it wrinkles a satisfactory set has been achieved. If it doesn’t, return the saucepan to the heat and continue to boil for a few more minutes then test again. Repeat as necessary.

Filling the jars –  Fill  to the top then wipe the rims of the jar with a damp cloth. Immediately cover with a waxed disc whilst still hot (wax side down). Allow to cool then cover with cellophane,  securing with a rubber band. For long term storage secure the cellophane with a screw top lid.

Storage – Store in a cool dark place.

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