I keep thinking I’ve come to the end of this seasons canning but I had some extra apples and pears and saw this recipe and well I now have a few more jars of marmalade to fill my pantry! It’s an unusual combination but is very tasty.
Pear Apple Ginger Marmalade
1 ½ cups water
4 cups sliced peeled pears
4 cups sliced peeled apples
½ tsp baking soda
4 cups sugar
3 Tbsp finely chopped candied ginger or crystallized ginger
Remove the thin outer rind from the lemons with a vegetable peeler or a zester.
Place in a large stainless steel saucepan. Remove the white rind in large pieces from the lemons and place in the saucepan. Add the water and bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes.
Finely chop lemon pulp in a food processor. Add lemon, pears, apples and baking soda to the saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes, stirring frequently. Using tongs, remove and discard the large pieces of rind.
Add sugar and ginger to the saucepan. Return to a boil over high heat and boil rapidly uncovered, until mixture will form a gel, about 20 minutes, stirring frequently. Remove from the heat.
Ladle into sterilized jars and process in your water bath canner for 15 minutes.
Makes about 6 cups.
This recipe is from my all time favorite book on canning called Small Batch Preserving by Ellie Topp & Margaret Howard.