Pear Marmalade
Description
A simple way to put up preserves for later. My pears don’t keep long and spoil quickly, so I try to use them for preserves as soon as I can. I have a wonderful pear marmalade recipe that I share with all my friends. It’s easy to remember: half a kilo of sugar per kilo of pears. That’s it! For pear marmalade, choose ripe fruit—preferably kinds that cook down easily. Any of your favorite pear varieties will do. My pear marmalade recipe is based on one kilogram of fruit. I didn’t specify how much water to use, because pears can vary in shape and size. Just pour enough water into the pot to cover the fruit. How to make it: 1. Wash the pears, remove the cores with the seeds and the stems. Cut into large pieces. 2. Put the cut pear pieces in a large pot and cover with water so it comes 2–3 cm above the top pieces. Simmer over low heat until softened. 3. Let the cooked pears cool slightly and rub through a colander with a spoon. 4. Cook the pear purée until thickened. 5. Add the sugar to the thick mixture, stir well, and cook for 6 more minutes. 6. Prepare sterilized jars. Spoon the pear marmalade into them and seal with sterilized lids. Our pear marmalade is ready! Store it, like all preserves, in a dark, cool place. Keep opened marmalade in the refrigerator. The preserve is ready for winter storage.