Old Fashioned Pear Preserves {for canning}

When fresh pears are in season, there's no better way to use them than in a batch of old-fashioned pear preserves. This easy recipe cooks down into sweet, cinnamon-kissed goodness that's perfect on biscuits, pancakes, or spooned over yogurt any time of year.

These old-fashioned pear preserves are an absolute must-make during pear season. Somewhere between a pear jam and pears in syrup, they're sweet, lightly spiced, and full of cozy flavor. I love that you can spoon them over biscuits or toast rather than spread them like a traditional jam. They're rustic and just so good. The recipe makes about 7 half-pints, but I almost always double it because it really is that delicious (and truly couldn't be easier to make). You can safely water bath can these for shelf-stable storage up to about 18 months, or simply keep them in the fridge to enjoy right away.

Jump to:

• What is water bath canning?
• Safe Canning Resources
• More preserving recipes you will love.
• Equipment
• Ingredients & Substitutions
• Recipe FAQs
• Recipe

What is water bath canning?

Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage.

During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food.

You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving

Safe Canning Resources

If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.

More preserving recipes you will love.

Equipment

For the Pear Preserves

• Cutting board and sharp knife
• Peeler (optional)
• Measuring cups and spoons
• Large pot
• Large slotted steel or wooden spoon

For Water Bath Canning

• Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
• Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
• Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
• Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
• Ladle: This Prepworks Canning Scoop is my favorite.

Ingredients & Substitutions

• Fresh pears: I recommend using firm, ripe Bartlett or Anjou pears for this recipe. They keep their texture beautifully as they cook down, giving you that perfect tender bite without turning into pear sauce.
• Brown sugar and White granulated sugar: I like using a combination of brown and white sugar for these preserves. But you can use either or if you'd prefer.
• Lemon: I recommend using a fresh lemon for this recipe as cooking the pith along with the pears helps the preserves thicken. However, if you don't have a fresh lemon you can use bottled lemon juice. You may just need to cook it down a bit longer.
• Cinnamon stick: I cook these preserves the old fashioned way with a cinnamon stick in the pot that I discard before canning. You could also just add a teaspoon or 2 of ground cinnamon instead. Or feel free to add additional spices like ginger, cardamom or cloves for spiced pear preserves.
• Salt (optional): I always add a small pinch of salt to my preserves for added flavor and balance. But feel free to omit.

Recipe FAQs

More recipes for you to enjoy.

Slow Cooker Pear Butter {for canning}

Slow Cooker Applesauce {canning safe}

Apple Pie Jam {for canning}

Made these homemade Old Fashioned Pear Preserves? Let me know what you think in the comments!

Recipe