Pear Marmalade

• 4 to 5 medium ripe pears, peeled and quartered
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1/2 cup orange juice
• 2 tablespoons lemon juice
• 1 tablespoon grated orange zest
• 1 package (1-3/4 ounces) powdered fruit pectin
• 5-1/2 cups sugar

1. In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
2. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour.
3. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

pineapple, orange juice, lemon juice, orange zest, powdered fruit pectin, sugar

Taken from www.tasteofhome.com/recipes/pear-marmalade/ (may not work)