Love pears? Turn ’em into Citrus Pear Marmalade with this recipe that also diced pineapples and orange juice!
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Marmalades typically include bits of the whole fruit suspended in the jelly, but I chose to fully puree the pears when I made this Citrus Pear Marmalade. You could save one of the pears and chop it into 1/2″ cubes if you like having bits of fruit in your marmalade. This marmalade does still have some bits of fruit in it because I didn’t puree the canned pineapple. This was a personal choice, and you could certainly vary the way you make it depending on your own preferences. No matter how you make it, this marmalade will be a great treat alongside your cup of morning coffee!
Recipe note: Making jams, jellies, and marmalades at home is a lot easier with a candy thermometer. If you don’t own one, go get one! For instance, this Citrus Pear Marmalade needs to heat to 220°F before it’s done. That’ll take about an hour or so on medium-low, but it depends on your stove’s temperature settings, etc. Sugar changes characteristics as it heats (i.e. think about caramel), so it’s important to know that you’ve reached the desired temperature.
If you’re looking for a good bread recipe to use as toast with the Citrus Pear Marmalade, then I strongly recommend this Classic White Bread or this Whole Wheat Sandwich Bread! Aside from a topping on toast, this marmalade would also make a great addition on top of a cheesecake or (for a savory option) a grilled pork tenderloin. Enjoy!
Citrus Pear Marmalade
- Using a food processor, puree the pears until smooth.
- In a medium saucepot, combine the pureed pears, diced pineapple, orange juice, lemon juice, and lemon zest. Stir until well combined and heat to roiling boil on high heat, stirring occasionally.
- Once mixture begins to boil, reduce heat to medium-low, add sugar and stir until well combined.
- Simmer at medium/medium-low until mixture reaches 220°F (~1 hour), stirring every 8-10 minutes.
- Once mixture reaches 220°F, allow it to boil for another 2-3 minutes, stirring constantly. (Note: The marmalade should be fairly thick at this point. If it drips off of a wooden spoon easily, then allow it to cook for several more minutes while you stir it constantly.)
- Remove marmalade from heat and let cool at room temperature. Once fully cooled, store in air-tight container in refrigerator for up to 3 weeks.