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Old Fashioned Pear Preserves

A close-up of a glass jar filled with chunky pear preserves, catching the sunlight.
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Make chunky, old-fashioned pear preserves using a water bath canning method. This recipe is perfect for preserving a seasonal harvest and results in a delicious fruit spread for biscuits, cheese boards, and more.

Ingredients

Scale
  • 4 cups chopped ripe pears (about 2.5 lbs)
  • 1/4 cup lemon juice
  • 3 cups granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)

Instructions

  1. Prepare your jars and lids: Wash jars, lids, and bands in hot, soapy water. Rinse well. Keep jars hot in a water bath canner or a large pot of simmering water. Place lids in a small saucepan with water and heat gently (do not boil).
  2. Prepare the fruit: Peel, core, and chop the pears into small, uniform pieces. You should have about 4 cups of chopped pears.
  3. Combine fruit and lemon juice: In a large, heavy-bottomed pot, combine the chopped pears and lemon juice. Stir to coat the pears.
  4. Cook the pears: Cook over medium heat, stirring occasionally, until the pears begin to soften, about 10-15 minutes.
  5. Add sugar and spices: Add the granulated sugar, cinnamon, and nutmeg (if using) to the pot. Stir well to combine.
  6. Boil the mixture: Bring the mixture to a rolling boil, stirring constantly. Cook for 1-2 minutes, or until the sugar is dissolved.
  7. Cook to preserve stage: Reduce heat to medium-low and continue to cook, stirring frequently, until the preserves reach the desired chunky consistency. This can take 20-40 minutes. To test for set, spoon a small amount onto a chilled plate. If it mounds up and doesn’t immediately run off, it’s ready.
  8. Fill the jars: Ladle the hot preserves into the hot jars, leaving 1/2 inch of headspace. Remove air bubbles with a non-metallic spatula. Wipe jar rims clean with a damp cloth.
  9. Process the jars: Place lids on jars and screw bands on fingertip tight. Carefully place jars in the prepared water bath canner, ensuring they are covered by at least 1 inch of water. Bring water to a rolling boil.
  10. Boil for the correct time: Process jars for 10 minutes for altitudes up to 1,000 feet. Adjust processing time for higher altitudes.
  11. Cool and store: Carefully remove jars from the canner and place them on a towel-lined counter to cool completely. Check seals after 12-24 hours. Store sealed jars in a cool, dark place.

Notes

  • For a smoother preserve, you can pulse the cooked pear mixture a few times with an immersion blender before filling jars.
  • If you prefer a sweeter preserve, you can increase the sugar slightly, but do not exceed 4 cups for a 4-cup fruit recipe to maintain proper setting.
  • Ensure your pears are ripe but still firm for the best texture.
  • Always follow safe canning practices to ensure your preserves are shelf-stable.

Nutrition

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