Citrus Pear Marmalade
Love pears? Turn ’em into Citrus Pear Marmalade with this recipe that also diced pineapples and orange juice!
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What is it about 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
Ingredients
- 4 ripe pears peeled and cored
- 1 20 ounce can of diced pineapple, drained
- ½ cup orange juice
- Juice of 2 lemons ~5-6 Tbsp
- Zest of 2 lemons ~2 Tbsp
- 2½ cups sugar
Instructions
- 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.
I am the same way about citrus fruits in the winter. This marmalade looks amazingly good. I wouldn’t have thought to pair pear and pineapple but I bet it tastes amazing. I need to make this ASAP!
Thanks, Laura! The combo of pineapple and pear is pretty darn tasty…I hope you enjoy!
Love this pear marmalade with citrus! Love it on toast. I bet it would even be fabulous in baked goods. YUM! 🙂
Thanks, Anne! I hadn’t even thought about adding this marmalade into baked goods…delicious!!
I know I crave citrus too during the winter. It must be longing for warmth and spring!! I love this marmalade combination very much. I have never made jelly or marmalade before but I di have a candy thermometer making me one step ready??
You totally have to make some jam or marmalade soon, Zainab! It’s so ridiculously easy and it’s one of those “wow, I made that” moments! And yes, you are ready now that you have a candy thermometer.
This looks delicious – I love all the winter fruits in here. I can just imagine how great this would taste on homemade bread! I have never tried to make jelly or marmalade, but I really want to. And I bought a candy thermometer the other day so I guess I have no excuse now!
Hey Cate! Homemade jam and marmalade is really, really easy…and it’s fun to have that “woah, I just made that” feeling! And since you have a candy thermometer now, you have no excuses!! I’ll be waiting to see some delicious jam up on your site soon. 🙂
Dude: I would totally pair this with pork for dinner. And swirl it into some greek yogurt for breakfast. Nice job, David!
Thanks, Mrs. Ninj! My wife totally nabbed some of this and mixed it in with her plain Greek yogurt the other morning. Great minds must think alike! Hope your 2014 is off to a good start!!
I’m craving citrus too! I love grabbing a cold, juicy cara cara orange out of the fridge every morning. So good.
This marmalade looks delicious, David! The temptation I have to bake up a nice baguette and slather it your butter and this marmalade is unreal right now. Must. Resist.
Thanks, Graham! I do believe you have enough time to bake up that baguette and still have it ready for dinner…or maybe an after-dinner snack. Quit resisting!!
Haha, I just made a double batch of lemon curd. I crave citrus no matter what the weather! This marmalade sounds divine!!
I love lemon curd!! I know lemon is associated with warmer weather…but I can’t get enough of it with all of the snow outside my door right now. Thanks for stopping by, Aimee!
I’ve always wanted to make marmalade! You make it look so easy. And I love the idea of pear instead of orange…awesome idea. Looks delicious. 🙂
Thanks so much, Tina! Marmalade is so crazy easy to make…you should totally make a batch. Thanks for stopping by!