Instructions: Wash 8 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

In a medium bowl, combine chopped pears and lemon juice. Stir gently until pears are completely coated with lemon juice. Set aside.

Using a zester, remove only the outer orange-colored peel of the oranges. Or, with a sharp paring knife, thinly slice off the peel, then cut into fine strips.

Peel the fruit, removing all of the white pith. Separate the orange segments from the white membrane and remove any seeds. Discard the membrane. Chop the fruit and set aside.

In a small bowl, combine the orange peel and 1/4 cup of the water. Let soak for 10 minutes. Drain the peel and discard the water.

In an 8-quart nonaluminum pan, combine the drained peel, chopped oranges and remaining 1/2 cup of water. Over medium heat, bring the mixture to a boil.

Reduce the heat, cover and simmer for 15 minutes.

Add the pears, pineapple and butter to the citrus mixture and simmer, uncovered, for 5 minutes. Stir frequently to prevent sticking. Gradually stir in the sugar. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat.

To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit.

Ladle the hot marmalade into 1 jar at a time, leaving 1/4 inch head space.

Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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