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Old-Fashioned Pear Preserves

Close-up of a glass jar filled with glistening pear preserves, showing chunks of pear and seeds.
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Learn how to make chunky, old-fashioned pear preserves using a water bath canning method. This recipe focuses on clear steps for safe canning, including sterilizing jars and proper headspace, perfect for preserving your seasonal pear harvest.

Ingredients

Scale
  • 4 cups chopped ripe pears (about 2 lbs)
  • 1/4 cup lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups granulated sugar

Instructions

  1. Prepare your water bath canner by filling it with water and bringing it to a simmer. Sterilize your jars, lids, and bands in boiling water.
  2. In a large pot, combine the chopped pears and lemon juice. Cook over medium heat, stirring occasionally, until the pears begin to soften, about 10-15 minutes.
  3. Add the cinnamon and nutmeg to the pot and stir to combine.
  4. Gradually stir in the sugar until it is completely dissolved.
  5. Bring the mixture to a rolling boil that cannot be stirred down. Cook, stirring frequently, until the preserves reach the gelling point. This can be tested by dropping a small spoonful onto a chilled plate; it should mound up and not spread quickly. This may take 20-40 minutes.
  6. Remove the pot from the heat. Skim off any foam that rises to the surface.
  7. Ladle the hot preserves into the prepared jars, leaving 1/2 inch of headspace. Remove any air bubbles by running a non-metallic spatula around the inside of the jar.
  8. Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  9. Process the filled jars in the simmering water bath canner for 10 minutes (adjust for altitude if necessary).
  10. Remove the jars from the canner and let them cool on a wire rack for 12-24 hours. Check for a proper seal.

Notes

  • Using ripe but firm pears will give you the best texture for chunky preserves.
  • Ensure your pears are fully submerged in the canning liquid to prevent spoilage.
  • For a smoother preserve, you can lightly mash some of the pear pieces before adding the sugar.
  • Store sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks.

Nutrition

Find it online: https://kitchenslang.com/pear-preserves-water-bath-canning/