Pear Lemon Marmalade
Marmalade doesn’t need to be made with oranges. This pear and lemon marmalade is delicious on toast, muffins, or even as filling for sandwich cookies.
Serves: 32Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 2 1⁄2 lbs. very firm green pears, peeled, cored, and thinly sliced
- 1 large lemon, thinly sliced, seeds removed
- 2 lbs. sugar
- Place the pears and lemon in a large heavy-bottomed sauce pan and add the sugar. Set over medium heat and stir occasionally until the mixture comes to a simmer and the sugar has dissolved, about 20 minutes. Reduce the heat to medium-low and continue to simmer 1 hour until the temperature reaches 225°F. The pears will be translucent and the syrup a light golden color.
- Transfer marmalade to sanitized jars, wipe the rims carefully, and seal with canning lids and rims. The marmalade will keep for about a year in a cool dark place. Once open, store in the refrigerator.