This easy Pear Preserves recipe is perfect for anyone looking to make a delicious, homemade treat. With simple ingredients like fresh pears, sugar, and a touch of warm spices, you can create a sweet, flavorful preserve that’s great for spreading on toast or topping desserts. A must-try for any jam lover!
Ingredients Needed
- 6 cups peeled, cored, and sliced pears (about 6 medium pears)
- 1 cup water
- 1 tablespoon lemon juice
- 1 (2 oz) package powdered fruit pectin
- 8 cups white sugar
- ½ cup brown sugar (packed)
- 2 teaspoons ground allspice (or to taste)
- 2 teaspoons ground nutmeg (or to taste)
How To Make Pear Preserves
- Prepare the Jars: Inspect six (½-pint) jars for cracks, and check rings for rust, discarding any defective ones. Immerse jars in simmering water for 10 minutes, then wash new lids and rings in warm, soapy water.
- Cook the Pears: Combine pears, water, and lemon juice in a large saucepan. Cover and simmer for 10 minutes.
- Add Pectin and Boil: Stir in pectin and bring to a full boil. Add white sugar and continue boiling for 1 minute, stirring until the sugar dissolves.
- Add Flavors: Remove from heat and stir in brown sugar, allspice, and nutmeg.
- Jar the Preserves: Pack the hot pear preserves into sterilized jars, leaving about ½ inch from the top. Remove air bubbles with a clean knife or spatula, wipe the rims with a moist paper towel, then top with lids and screw on rings tightly.
- Process the Jars: Place a rack in a large stockpot, fill halfway with water, and bring to a boil. Lower the jars into the boiling water, spaced 2 inches apart. Add more water to cover the jars by at least 1 inch. Bring to a rolling boil and process for 10 minutes.
- Cool and Store: Remove jars from the stockpot and let rest for 12 to 24 hours. Press the center of each lid to check that it is sealed (it shouldn’t move). Remove the rings for storage and store the jars in a cool, dark place.
Recipe Tips
- Use firm pears: For the best texture, choose pears that are slightly firm rather than overripe. Soft pears can make the preserve too runny.
- Sterilize your jars properly: Ensure your jars are properly sterilized to avoid contamination. This helps the preserves last longer.
- Avoid overcooking the pears: Simmer the pears just long enough to soften them, but don’t overcook them to maintain their flavor and texture.
- Measure the sugar carefully: Accurate sugar measurements are important. Too much sugar can make the preserve too sweet, while too little can prevent it from setting.
- Check the seal on jars: After processing, press down on each lid to check if it’s sealed. If the lid pops back, the jar hasn’t sealed properly, and you should refrigerate or reprocess it.
How To Store Leftovers
- Refrigerate: Store leftovers pear preserves in the fridge. They will last about 3 weeks.
- Freeze: Put leftovers pear preserves in freezer-safe containers, leaving space for expansion. They will keep for up to 6 months. To use, thaw in the fridge overnight before serving.
Nutrition Fact
Serving Size: 1 tbsp
- Calories: 11.31
- Total Fat: 0.03g
- Saturated Fat: 0.004g
- Cholesterol: 0.0mg
- Sodium: 0.02mg
- Potassium: 12.86mg
- Total Carbohydrate: 2.98g
- Dietary Fiber: 0.28g
- Sugars: 2.30g
- Protein: 0.04g
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Pear Preserves
Description
This easy Pear Preserves recipe is perfect for anyone looking to make a delicious, homemade treat. With simple ingredients like fresh pears, sugar, and a touch of warm spices, you can create a sweet, flavorful preserve that’s great for spreading on toast or topping desserts. A must-try for any jam lover!
Ingredients
Instructions
- Prepare the Jars: Inspect six (½-pint) jars for cracks, and check rings for rust, discarding any defective ones. Immerse jars in simmering water for 10 minutes, then wash new lids and rings in warm, soapy water.
- Cook the Pears: Combine pears, water, and lemon juice in a large saucepan. Cover and simmer for 10 minutes.
- Add Pectin and Boil: Stir in pectin and bring to a full boil. Add white sugar and continue boiling for 1 minute, stirring until the sugar dissolves.
- Add Flavors: Remove from heat and stir in brown sugar, allspice, and nutmeg.
- Jar the Preserves: Pack the hot pear preserves into sterilized jars, leaving about ½ inch from the top. Remove air bubbles with a clean knife or spatula, wipe the rims with a moist paper towel, then top with lids and screw on rings tightly.
- Process the Jars: Place a rack in a large stockpot, fill halfway with water, and bring to a boil. Lower the jars into the boiling water, spaced 2 inches apart. Add more water to cover the jars by at least 1 inch. Bring to a rolling boil and process for 10 minutes.
- Cool and Store: Remove jars from the stockpot and let rest for 12 to 24 hours. Press the center of each lid to check that it is sealed (it shouldn’t move). Remove the rings for storage and store the jars in a cool, dark place.
Notes
- Use firm pears: For the best texture, choose pears that are slightly firm rather than overripe. Soft pears can make the preserve too runny.
- Sterilize your jars properly: Ensure your jars are properly sterilized to avoid contamination. This helps the preserves last longer.
- Avoid overcooking the pears: Simmer the pears just long enough to soften them, but don’t overcook them to maintain their flavor and texture.
- Measure the sugar carefully: Accurate sugar measurements are important. Too much sugar can make the preserve too sweet, while too little can prevent it from setting.
- Check the seal on jars: After processing, press down on each lid to check if it’s sealed. If the lid pops back, the jar hasn’t sealed properly, and you should refrigerate or reprocess it.
Pear Preserves
