Pear-Jalapeno Marmalade Recipe

Dear Hubbies Ma is currently visiting both us and some of the other family, and she had brought me a new history/cookbook called Acadian Plantation Country Cookbook by Anne Butler. Its a interesting book, a couple pages on the history of each local Plantation with photos and then three to five of their most famous known recipes..

So far I have made one, sort of.. Can I ever leave a recipe alone.. most likely not, but my version turned out amazing! so we are going with the one that was made, it was inspired by a recipe from Hilary Slaughter Grand Coteau.

  • 8 ripe pears-peeled an cut into cubes
  • 1/2 cup of frozen orange juice consentrate (I used pulp-free)
  • 3 jalapenos, sliced thin, seeds discarded
  • 1/2 cup of finely diced red onion
  • 2 cups of sugar
  • Juice of one Lime and one lemon
  • 1/2 a cup of apple Cidar vinegar
  • 1 cup of water
  • 1 tsp of powdered ginger
  • 1 tsp of Pumpkin Pie Spice
  • 1 stick of cinnamon

Cook all ingredients in a big steel pot until tender and the juice is thickened(watch this carefully once it started to boil, and stir often) Made 4 8 0z Jars, waterbathed for ten min.

It was recommended to go with all kinds of meats, but I can see all kinds of ways to use this amazing spicy flavor burst!

This is a Simple Lives Thursday Blog Hop Post.

This entry was posted in Canning and tagged . Bookmark the permalink.

1 Response to Pear-Jalapeno Marmalade Recipe

  1. Deb W says:

    Hi FarmGal, This really sounds like a killer combination!: )
    I remember that when my Mom was canning she’d leave out the sugar, only stirring it in at the very end ’til dissolved; because, as she said, it prevented the scorching problem.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s