Instructions: Combine pears, oranges, sugar and lime juice in a large kettle. Bring to a boil over medium to low heat; stir until sugar dissolves. Cook rapidly about 20 minutes or until thickened and mixture sheets off a metal spoon. Watch carefully that the marmalade does not scorch. Ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturers directions.

Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above jar tops. Remove carefully, and place on wire racks or thick cloth; cool away from drafts. After 12 hours test lids for proper seal. Remove rings from sealed jars.

Quantity: Makes 6 to 7 half pints.

Always be sure to use ripe pears.

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