Sweet, canned pears preserved in syrup.
Canned pears are a delightful way to preserve the sweet flavor of fresh fruit for year-round enjoyment. This simple recipe involves peeling, coring, and slicing ripe pears, then packing them into sterilized jars with a light syrup made from sugar and water. After processing the jars in a boiling water bath, you’ll have delicious pears ready for use in desserts, salads, or as a snack. Using honey adds a unique flavor and can be a healthier alternative to sugar. Try both options if you have enough pears and see which you like better.
This recipe typically yields about 8 to 10 pint jars, depending on the size of the pears. Store them in a cool, dark place, and enjoy the taste of summer throughout the year.
Ingredients
- 16-20 ripe but firm pears (Bartlett or Bosc are great choices)
- 8 cups water
- 2 cups granulated sugar (adjust for sweetness) or 1 to 1.5 cups honey (adjust to taste)
- 2 teaspoons lemon juice (optional, for brightness)
Equipment
- Canning jars (8-10 pint or 4-5 quart)
- Lids and bands
- Large pot for boiling water
- Canning funnel
- Jar lifter
- Clean cloths
Directions
- Prepare the Pears
- Wash, peel, and core the pears. Cut them into halves or quarters.
- Make the Syrup
- In a large pot, combine 8 cups of water and 2 cups of sugar. Bring to a boil, stirring until the sugar is dissolved. Remove from heat and add lemon juice if using.
- Pack the Jars
- Sterilize 8-10 pint jars (or 4-5 quart jars) by boiling them for 10 minutes. Use a canning funnel to fill each jar with pear pieces, leaving about 1/2 inch of headspace.
- Add Syrup
- Pour the hot syrup over the pears, ensuring they are fully covered. Use a bubble remover to release any trapped air, and adjust the syrup level if needed.
- Seal the Jars
- Wipe the rims of the jars, place lids on top, and screw on the bands until fingertip tight.
- Process the Jars
- In a large canning pot, bring water to a boil. Process jars in boiling water for 20 minutes for pint jars (25 minutes for quart jars).
- Cool and Store
- Remove jars using a jar lifter and let them cool on a clean towel or rack. Check seals by pressing the center of each lid; it should not pop back. Store sealed jars in a cool, dark place.