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Old-Fashioned Pear Preserves

A close-up of a glass jar filled with chunky pear preserves, showing the texture and color of the preserve.
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Make chunky, old-fashioned pear preserves without pectin using a water bath canning method. This recipe is perfect for preserving your seasonal pear harvest.

Ingredients

Scale
  • 3 pounds ripe pears (like Bartlett or Bosc), peeled, cored, and chopped
  • 3 cups granulated sugar
  • 1/4 cup lemon juice (from about 1 large lemon)
  • 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. In a large, heavy-bottomed pot, combine the chopped pears, sugar, lemon juice, and water.
  3. Stir the ingredients together and let them sit for about 15-20 minutes to allow the sugar to start drawing out the juice from the pears.
  4. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
  5. Once boiling, reduce the heat to medium and continue to cook, stirring frequently, until the preserves thicken. This can take 45 minutes to 1.5 hours, depending on the juiciness of your pears. You are looking for a thick, chunky consistency. Test for set by placing a small spoonful on a chilled plate; it should mound up and not spread too much.
  6. While the preserves are cooking, ensure your canner is at a rolling boil.
  7. Carefully ladle the hot preserves into the hot, sterilized jars, leaving 1/2 inch of headspace.
  8. 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.
  9. Process the filled jars in the boiling water bath canner for 10 minutes (adjusting for altitude if necessary).
  10. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for another 5 minutes.
  11. Carefully remove the jars from the canner and place them on a towel-lined counter to cool completely. You should hear them ping as they seal.
  12. Check seals after 12-24 hours. If a jar has not sealed, refrigerate it and use within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.

Notes

  • Using ripe but firm pears will give you the best texture.
  • Lemon juice is crucial for acidity and helps with the setting process.
  • Adjust sugar slightly based on your preference and the sweetness of your pears, but do not reduce it too much as it acts as a preservative.
  • For a smoother preserve, you can mash some of the pear pieces with your spoon while cooking.
  • This recipe makes approximately 4-5 half-pint jars.

Nutrition

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