Print

Old-Fashioned Pear Preserves

A close-up of a glass jar filled with glistening, old-fashioned pear preserves.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create chunky, old-fashioned pear preserves using a water-bath canning method. This recipe focuses on natural fruit flavor with clear steps for safe canning.

Ingredients

Scale
  • 4 cups chopped ripe pears (about 2.5 lbs)
  • 1/4 cup lemon juice
  • 3 cups granulated sugar
  • 1/4 cup water

Instructions

  1. Prepare your water bath canner, jars, lids, and bands. Wash jars, lids, and bands in hot soapy water; rinse and keep jars hot. Place lids in a small saucepan with water and heat gently.
  2. Wash, peel, core, and chop pears into 1/2-inch pieces.
  3. In a large, heavy-bottomed pot, combine chopped pears and lemon juice. Stir to coat.
  4. Add sugar and water to the pot. Stir well.
  5. Bring the mixture to a boil over high heat, stirring constantly.
  6. Reduce heat to medium and cook, stirring frequently, until the preserves reach a thick, chunky consistency and the temperature reaches 220°F (104°C) on a candy thermometer. This may take 30-45 minutes. Skim off any foam.
  7. Test for set: Spoon a small amount of preserves onto a chilled plate. Let it sit for a minute, then push it with your finger. If it wrinkles, it is ready.
  8. Carefully ladle the hot preserves into hot jars, leaving 1/2-inch headspace. Remove air bubbles with a non-metallic spatula. Wipe jar rims clean.
  9. Center lids on jars and screw on bands until fingertip tight.
  10. Place jars in the prepared water bath canner, ensuring they are covered by at least 1 inch of water.
  11. Bring water to a rolling boil, then start the processing time: 10 minutes for half-pint or pint jars. Adjust for altitude if necessary.
  12. Turn off heat, remove canner lid, and let jars sit in the canner for 5 minutes.
  13. Carefully remove jars from the canner and place them upright on a towel-lined counter to cool completely. Do not retighten bands.
  14. Check seals after 12-24 hours. If a lid has not sealed, refrigerate the jar and use the preserves within 3 weeks.

Notes

  • Use ripe but firm pears for the best texture.
  • For a smoother preserve, you can lightly mash some of the pear pieces.
  • Adjust sugar slightly based on pear sweetness, but do not reduce it significantly as sugar acts as a preservative.
  • Ensure your jars are properly sterilized to prevent spoilage.
  • Headspace is crucial for a good seal.

Nutrition

Find it online: https://delishsymphony.com/pear-preserves-recipe/