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Old-Fashioned Pear Preserves

Close-up of a glass jar filled with shimmering, golden Pear Preserves.

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Create chunky, old-fashioned pear preserves using a water bath canning method. This recipe focuses on clear steps for safe canning, ideal for preserving seasonal pears.

Ingredients

Scale
  • 3 pounds ripe pears, peeled, cored, and chopped
  • 3 cups granulated sugar
  • 1/4 cup lemon juice
  • 1/2 cup water

Instructions

  1. Prepare your water bath canner by filling it with water and bringing it to a simmer. Sterilize your canning jars, lids, and bands.
  2. In a large, heavy-bottomed pot, combine the chopped pears, sugar, lemon juice, and water.
  3. Stir the ingredients together until the sugar is dissolved.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce the heat to low and simmer, stirring frequently, until the preserves have thickened and the pears are tender. This can take 45-60 minutes. Skim off any foam that rises to the surface.
  6. Test for set: Place a small spoonful of preserves on a chilled plate. If it gels and wrinkles when pushed, it is ready.
  7. Ladle the hot preserves into the prepared jars, leaving 1/2 inch of headspace.
  8. Wipe the rims of the jars clean with a damp cloth and place the lids on top. Screw on the bands until fingertip tight.
  9. Care for the jars in the preheated water bath canner, ensuring they are fully submerged. Process for 10 minutes for altitudes up to 1,000 feet. Adjust processing time for higher altitudes.
  10. Carefully remove the jars from the canner and let them cool on a wire rack for 12-24 hours. Check for a proper seal.

Notes

  • For a smoother preserve, you can lightly mash some of the pear pieces.
  • Ensure your pears are ripe but not overly soft for the best texture.
  • Adjust sugar to your preference, but do not reduce it significantly as sugar acts as a preservative.
  • Lemon juice is crucial for acidity and helps ensure the preserves are safe for water bath canning.

Nutrition