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
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.*
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.
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.
Clean rims and fasten lids. Wipe the rims with a clean, moist towel, or moisten a paper towel with some vinegar. Place the lids and rings on fingertip-tight.
Process for 10 minutes. Transfer the jars to the water bath canner making sure the jars are fully submerged 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. Remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes.
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.
Notes
Using unripe fruit may affect the recipe. Use fully ripe pears so the natural moisture and pectin are released during the cooking process.