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Pear Marmalade


  • 4 cups chopped, cored, peeled pears (about 5 medium)
  • 1/2 cup thinly sliced orange peel (about 1 medium)
  • 1/2 cup chopped orange pulp (about 1 medium)
  • 1/2 cup thinly sliced lemon (about 1 medium)
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 8 sticks cinnamon
  • 1 1/4 teaspoons whole cloves
  • 1 package fruit pectin
  • 5 cups granulated sugar

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  1. Prepare home canning jars and lids according to manufacturer's instructions.
  2. Combine pears, orange peel, orange pulp, lemon, water and lemon juice in a large saucepot. Tie whole spices in a spice bag and add to mixture. Cover and simmer 10 minutes, stirring occasionally.
  3. Stir in pectin; bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
  4. Remove from heat. Remove spice bag. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met.
  5. Process 10 minutes in a boiling-water canner.

Yield: about six 8-ounce jars