Lemon-Pear Marmalade
4 lemons
2 cups of water
3 pounds of fresh pears (7 cups), peeled and diced
3 1/2 cups of sugar
Thinly slice and seed lemons. Place in 3-quart saucepan or 6-quart Dutch oven with water. Bring to a boil and boil 10 minutes, or until lemon peel is tender. Add pears and sugar to lemon-water mixture. Heat to boiling, stirring, until sugar dissolves. Reduce heat and let boil gently for about 30 minutes, stirring frequently to prevent scorching. Ladle boiling mixture into hot sterilized jars and seal. Put filled and sealed canning jars into a water bath canner or kettle filled with hot water. Add hot water if needed to bring water 2 inches over tops of jars. Bring water to a rolling boil and boil gently for 5 minutes. Remove jars from canner after processing. Cool away from drafts. Makes 3 pints. |
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