Ingredients
Scale
- 4 pounds of ripe pears (Bartlett, Bosc, or Anjou)
- 6 cups of granulated sugar
- 1/4 cup of lemon juice
- 1 teaspoon of ground cinnamon (optional)
- 1/2 teaspoon of ground nutmeg (optional)
- 1/2 cup of water
Instructions
- Start by washing the pears thoroughly. Peel, core, and slice them into thin wedges.
In a large pot, combine the sliced pears, sugar, lemon juice, and water. If desired, add cinnamon and nutmeg for extra flavor. - Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Once it reaches a boil, reduce the heat to medium-low and let it simmer. Stir frequently to prevent sticking and ensure even cooking. - Continue to cook until the pears are tender and the syrup has thickened, which usually takes about 45 minutes to an hour. The preserves are ready when the pears are translucent and the syrup is thick enough to coat the back of a spoon.
- Sterilize the glass jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
- Using a canning funnel, carefully ladle the hot pear preserves into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids on the jars and screw on the bands until fingertip tight. Use a jar lifter to place the jars into a large pot of boiling water, ensuring they are fully submerged.
- Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
- Carefully remove the jars from the water and place them on a towel to cool. Listen for the “pop” sound indicating the jars have sealed properly.
- After 24 hours, check the seals by pressing down on the center of each lid. If it does not flex up and down, the jar is sealed.
- Prep Time: 30
- Canning Time: 10
- Cook Time: 1 hour