Ingredients:
2 pounds pears
4½ cups sugar
1 cup water
2 oranges (optional)

Procedure: Wash and cut pears into small strips or pieces. Peel and cut up the oranges, discarding seeds and membranes, using one-half the peel chopped into small pieces. Combine all ingredients in a large saucepot. Cook rapidly until thick and transparent, stirring frequently as it thickens. Pour hot marmalade immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath. Yield: About 2 half-pint jars