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Old-Fashioned Pear Preserves

Close-up of a small glass jar filled with glistening, amber-colored pear preserves.
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Make chunky, old-fashioned pear preserves using a water-bath canning method. This recipe focuses on natural sweetness and safe preservation techniques for a delicious pantry staple.

Ingredients

Scale
  • 3 lbs ripe pears, peeled, cored, and chopped
  • 2 cups granulated sugar (adjust to taste)
  • 1/4 cup lemon juice
  • 1/2 cup water

Instructions

  1. Prepare your water-bath canner by filling it with water and bringing it to a simmer. Sterilize your canning jars, lids, and bands.
  2. Combine chopped pears, sugar, lemon juice, and water in a large pot.
  3. Stir well and let the mixture sit for about 10 minutes to allow the sugar to start dissolving.
  4. Cook over medium heat, stirring occasionally, until the pears soften and the mixture begins to thicken. This can take 20-30 minutes. Mash some of the pear pieces with your spoon for a chunkier texture.
  5. Continue to cook until the preserves reach your desired consistency, about 15-20 more minutes. The preserves should coat the back of a spoon.
  6. Carefully ladle the hot preserves into the sterilized jars, leaving 1/2 inch of headspace.
  7. 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.
  8. Process the jars in the simmering water-bath canner for 10 minutes (adjust for altitude if necessary).
  9. Remove the jars from the canner and let them cool on a wire rack for 12-24 hours. Check for a proper seal.

Notes

  • For a smoother preserve, you can process the pears briefly in a food processor before cooking.
  • Ensure your pears are ripe but not overly soft for the best texture.
  • Store sealed jars in a cool, dark place. Refrigerate after opening.

Nutrition

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