Peel, core, and quarter the pears.

Bring to a boil with preserving sugar, citric acid, and lemon juice and let boil briskly for 5–7 minutes.

Sieve or purée.

Mix in the chili threads or finely chopped chili peppers to taste.

Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.