Go Back Email Link
–+ servings
A clear glass bowl filled with chopped pears, lemon juice, ground spices, and sugar, ready to be made into pear preserves.
Print Recipe

Pear Preserves

These are a delightful blend of sweet pears and warm spices, perfect for spreading on toast or adding to your favorite desserts.
Prep Time30 minutes
Process Time10 minutes
Total Time40 minutes
Cuisine: American
Keyword: Fall, Pear Preserves, Pears
Servings: 7 half pints
Calories: 607kcal
Author: Katie

Equipment

Ingredients

  • 4 cups pears peeled (cored, and chopped)
  • 2 tablespoon bottled lemon juice
  • 2 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla powder (or 2 teaspoon vanilla extract)
  • 1 package powdered pectin (1.75 oz)
  • 5 cups sugar

Instructions

  • Prep for canning. Wash the jars with hot soapy water. Place them in a water bath canner and fill it with water so the jars are fully submerged with water. Set over medium heat and allow the jars to simmer. Place the lids and rings in a saucepan over medium-low heat and simmer. Do not boil.
  • Boil pears and flavoring. Add the pears, lemon juice, ginger, nutmeg, and vanilla powder to a large 6-8 quart pot. Place over medium-high heat and stir all the ingredients so they’re well combined
    A pot filled with chopped pears, spices, and sugar at the beginning of the cooking process.
  • Add pectin. Add the pectin and stir to combine. Bring the mixture to a full rolling boil so the mixture cannot be stirred down. *Please note using unripe pears will not produce enough liquid for this to happen.*
    Pears and spices mixed together in a pot, showing the preparation stage.
  • Add sugar, stirring constantly. Add sugar and stir to combine. Continue to stir the mixture and bring it back to a full rolling boil. Once the mixture comes to a full rolling boil, set a timer for 1 minute stirring constantly.
    Cooked pears and spices starting to break down in a pot.
  • Fill jars. Remove from the heat. Using a canning funnel and ladle, ladle the hot pear preserves into the hot jars allowing ½ inch headspace.
    A pot with cooked pears and sugar, ready to be mixed in.
  • Clean rims and fasten lids. Wipe the rims with a clean moist towel. Optional step, moisten a paper towel with some vinegar and wipe the rims to ensure the rims are clean. Place the lids and rings tightening so they are fingertip tight.
    A ladle pouring pear preserves into jars, with jars lined up on a wooden board.
  • Process for 10 minutes. Transfer the jars to the water bath canner making sure the jars are fully submerged in water with at least 1 inch of water over them. Set to high heat, cover, and bring to a boil. Once boiling, set a timer for 10 minutes. Process the preserves After 10 minutes, remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes.
    Jars of pear preserves in a water bath canner, and a close-up of a single jar being lifted out.
  • Cool and check seals. Remove the jars from the canner and transfer them to a heat-safe place. Allow them to cool for 12-24 hours. After 24 hours check the jars for a proper seal. Once a proper seal is confirmed you can remove the rings and store the jars in a cool dark place for up to 18 months or per the lid’s manufacturer’s recommendations.
    Filled jars of pear preserves being wiped clean and sealed with lids.

Notes

Using unripe fruit may affect the recipe. Use fully ripe pears so the natural moisture and pectin are released during the cooking process.
Vanilla powder was used. You can use vanilla paste or even vanilla extract. If you’re using vanilla extract, double it for the same flavor.

Nutrition

Calories: 607kcal | Carbohydrates: 157g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 123mg | Fiber: 3g | Sugar: 152g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 0.4mg