PEARADISE MARMALADE

Pearadise Marmalade image

Provided by Joey Urey

Time 1h

Number Of Ingredients 8

3 c prepared fruit (about 2 ½ lbs fully ripe bartlett pears)
1 medium orange
1 lemon
1 can(s) (8oz) crushed pineapple in juice, undrained
1/3 c chopped maraschino cherries
5 c sugar (measure into a separate bowl)
1 box sure-jell fruit pectin
1/2 tsp margarine or butter

Steps:

1. Peel and core pears. Finely chop or grind fruit. Measure 3 cups into 6 or 8 qt saucepot.
2. Removed colored part of peel from orange using vegetable peeler, side aside
3. Remove and discard remaining white peel from orange
4. Chop fruit, reserving any juice; add to saucepot
5. Repeat procedure ( steps 2-4) with lemon; add to saucepot
6. Cut reserved orange and lemon peels into thin slivers (chop or grind)
7. Add pineapple in juice and maraschino cherries to saucepot; mix thoroughly
8. Stir pectin into fruit in large saucepan
9. Add margarine
10. Place over high heat; bring to a full rolling boil, stirring constantly (A FULL ROLLING BOIL IS ONE THAT CANNOT BE STIRRED DOWN - VERY IMPORTANT)
11. Immediately add ALL sugar; again bringing to a full rolling boil
12. BOIL ONE (1) MINUTE
13. Remove from heat; skim off foam with metal spoon
14. LADLE
15. Quickly into hot sterilized jars, filling to within 1/8 inch of tops.
16. Wipe jar rim and threads
17. Cover with two piece lids. Screw bands tightly
18. Invert jars for 5 min then turn upright