The other day my mom sounded highly enthusiastic on the phone about a new quince marmalade recipe. she insisted I tried it. I didn’t want to say that I cannot find quince, one of my favorite winter fruits, here and crush her passion. I said sure, of course I’ll try. After I hung up, I decided to apply the recipe to pears that were sitting on the counter for a long time. The result was a light fragrant marmalade perfect with cream cheesed bagels.

I had 5 pears and used all. You can use as many as you want. 5 pears made 24oz/1.5lb/~700gr marmalade.

5 grated pears made ~5 cups. For 5 cups of grated pears I used 2 1/2 cups of sugar. So, the ratio of sugar to pear is 1 to 2.


5 d’anjou pears, grated (use the bigger hole), seeds taken out, not
2 1/2 – 3 cups of sugar
juice of 1 orange
juice of half lemon
3-4 cloves

-Put grated pear, juice of orange, and cloves in a pot on medium heat. Pear will first release juice. Cook off juice. (~1 hour)
-Stir in sugar and lemon juice and cook until it thickens.
-Pour in dry jars and let cool. Wait until it cools down to put the lid.

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