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Old-Fashioned Pear Preserves

Close-up of a glass jar filled with glistening, amber-colored 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 is perfect for preserving a seasonal harvest and creating delicious pantry staples.

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. Wash and sterilize your canning jars, lids, and bands.
  2. In a large pot, combine the chopped pears and lemon juice. Stir well to coat the pears.
  3. Add the cinnamon and nutmeg to the pot and stir to combine.
  4. Add the sugar to the pot and stir until it is dissolved.
  5. Bring the mixture to a rolling boil over high heat, stirring constantly.
  6. Cook, stirring frequently, until the preserves reach the gelling point. This can be tested by dropping a small amount onto a chilled plate; it should mound up and not spread quickly. This usually takes about 20-30 minutes.
  7. Skim off any foam from the surface of the preserves.
  8. Carefully ladle the hot preserves into the prepared jars, leaving 1/2 inch of headspace.
  9. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  10. Process the jars in the boiling water bath canner for 10 minutes (adjust for altitude if necessary).
  11. Remove the jars from the canner and let them cool on a wire rack for 12-24 hours. Check for seals before storing.

Notes

  • For best results, use ripe but firm pears.
  • This recipe makes approximately 4 half-pint jars.
  • Adjust sugar content to your preference, but note that sugar acts as a preservative.
  • Ensure your jars are properly sealed for safe storage.

Nutrition

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