Dessertscreativecanning
Traditional Pear Preserves
Pear preserves are a sweet slice of nostalgia, made the old-fashioned way with whole pieces of fruit suspended in a thick, sugary syrup. Unlike jam, they’re not meant to spread—they’re meant to shine on their own, with tender pears that keep their shape and soak up rich flavor over time.
👥 40 Servings⏱️ Prep & Cook: 9h 10m⏳ Prep: 8h🔥 Cook: 1h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Day 1
2
Prep the pears. Choose hard-ripe pears for best texture. Wash, peel, and core the pears. Cut into halves or quarters. Very small pears can be left whole with stems attached (peeled and cleaned).
pears (peeled, cored, halved or quartered)2 pounds
3
Make the initial syrup. In a large pot, combine half the sugar and all of the water. Note: Only use half the sugar at this point! Bring to a boil and cook rapidly for ⏱️ 2 minutes.
sugar (divided in half, see recipe)3 cups
4
Cook the pears. Add pears to the hot syrup. Reduce to a gentle boil and cook for ⏱️ 15 minutes, stirring occasionally.
pears (peeled, cored, halved or quartered)2 pounds
5
Add remaining ingredients. Stir in the remaining half of the sugar and the lemon slices. Continue boiling gently for about ⏱️ 25 minutes, until the pears become translucent and the syrup thickens. Watch for foaming and reduce heat slightly if needed.
sugar (divided in half, see recipe)3 cupsmedium lemon (thinly sliced and seeded)1pears (peeled, cored, halved or quartered)2 pounds
6
Let rest overnight. Remove from heat, cover the pot, and allow the preserves to sit for 12–⏱️ 24 hours. This helps the pears fully absorb the syrup. Leave on the stovetop overnight or refrigerate if storing longer than ⏱️ 12 hours.
pears (peeled, cored, halved or quartered)2 pounds
7
Day 2
8
The next day, prepare your canning equipment. Wash and sterilize jars, prepare two-part lids, and get your water bath canner ready.
9
Bring the fruit and syrup back to a boil. Pack pears carefully into hot jars, leaving ¼ inch headspace. If the syrup is too thin, cook it an additional 3 to ⏱️ 5 minutes before adding to jars. Wipe rims, apply lids, and process half pints and pints in a boiling water bath canner for ⏱️ 10 minutes (or ⏱️ 15 minutes above 6,000 feet in elevation).
pears (peeled, cored, halved or quartered)2 pounds
10
After canning, allow jars to sit undisturbed for 12–⏱️ 24 hours before checking seals. Store in a cool, dark pantry for up to 18 months. (If not canning, simply pack into jars and store in the refrigerator or freezer.)
Nutrition Facts
calories
71 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
17 g
sodium Content
1 mg
protein Content
0.1 g
carbohydrate Content
19 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.04 g
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