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
Prepare home canning jars and lids according to manufacturer's instructions.
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.
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
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.