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    Home » Canning/Preserving

    Pear Preserves Recipe

    Updated: Sep 29, 2020 · Published: Aug 23, 2016 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    The Best Pear Preserves

    Fall is all about preserving. Preserving food that you can enjoy all year long, picked at the peak of perfection--just when it tastes the freshest.

    pear preserves in a mason jar

    Pear preserves are perfect for slathering on toast or the perfect biscuits. We also love it with yogurt, added as a substitute in our Apple Cheesecake Parfait, or served up with our favorite pork chop recipe.

    Pear Preserves recipe is easy to make and even easier to eat. So, be sure to add this recipe to your list of favorite fall foods to preserve.

    That's the thing about harvesting time. We get to see the fruits of our labor lined in rows in the pantry, and we get to taste the fresh flavors of our work every time we make a recipe that includes one of the delicious jars of food we've put up.

    With simple instructions like these, it's a wonder you haven't made Pear Preserves before.

    • 1½ cups sugar
    • 2½ cups water
    • 6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs)
    • 1½ cups sugar
    • 1 thinly sliced lemon

    Combine 1½ cups sugar and water over medium-high heat and cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon stirring until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand 12 to 24 hours in refrigerator.

    Reheat the pears and syrup to boiling and add to sterilized jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 5 minutes for elevations under 1000 feet and 10 minutes for up to 6,000 feet and 15 minutes if over 6,000 feet.  Makes about 5 half-pint jars

    Learn how to make Pear Preserves so you can enjoy them all year long with a fresh pear flavor that is captured right in season. Pear Preserves are easy to make.

    Pear Preserves Recipe

    All She Cooks
    Learn how to make pear preserves in a mason jar.
    4.4 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Cook Time 40 mins
    Total Time 40 mins
    Course sauce
    Cuisine American
    Servings 5 half pints
    Calories 592 kcal

    Ingredients
     
     

    • 1½ cups sugar
    • 2½ cups water
    • 6 medium cored pared, hard, ripe pears, cut in halves or quarters (about 2 lbs)
    • 1½ cups sugar
    • 1 thinly sliced lemon

    Instructions
     

    • Combine 1½ cups sugar and water over medium-high heat and cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon stirring until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand 12 to 24 hours in refrigerator.
    • Reheat the pears and syrup to boiling and add to sterilized jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner. Makes about 5 half-pint jars

    Nutrition

    Calories: 592kcalCarbohydrates: 155gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 278mgFiber: 7gSugar: 141gVitamin A: 53IUVitamin C: 21mgCalcium: 28mgIron: 1mg
    Keyword how to make pear preserves
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    Reader Interactions

    Comments

    1. Sammie

      August 23, 2016 at 3:57 pm

      I honestly never knew you could preserve pears. I've made plenty of jams & chutneys over the years and I adore pears, we even have a tempremental pear tree in the garden. Fantastic recipe. Pinned to be made.

      Reply
    2. Ann Cromer

      August 25, 2016 at 2:36 pm

      Looks terrific! Love your blog. I included you in my blog round-up last week!

      Reply
    3. Jana

      August 12, 2017 at 10:23 pm

      Do you peal the lemon?

      Reply
      • Jessica McCoy

        August 15, 2017 at 12:27 pm

        Yes, peel and slice the lemon.

        Reply
    4. Donna

      November 03, 2018 at 1:00 pm

      Hi Jessica

      I have this cooking on the stove as I write. I have a question. Do I remove the lemon skeletons before I put this in jars.

      It smells wonderful here!

      Reply
      • Jessica McCoy

        November 06, 2018 at 1:15 pm

        Yes, I'd remove them.

        Reply
        • Jo

          August 11, 2021 at 4:00 pm

          Jo. Do you cool some before refrigeration.

          Reply
    5. Pauline Anderson

      August 24, 2021 at 11:27 am

      5 stars
      My five jars are ready just wish I had more pears the recipe is great!

      Reply

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    Nicole is a recipe developer, food photographer, and published cookbook author. At All She Cooks, she shares simple recipes to make every day a little bit more delicious. About Us →


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