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Old-Fashioned Pear Preserves

Close-up of a glass jar filled with glistening, chunky old-fashioned pear preserves.
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Make chunky, old-fashioned pear preserves with this straightforward canning recipe. Learn how to safely preserve your seasonal pears using a water bath method, with or without pectin.

Ingredients

Scale
  • 3 lbs ripe pears (about 6–7 medium), peeled, cored, and chopped
  • 1/4 cup lemon juice
  • 3 cups granulated sugar (adjust to taste, less if using pectin)
  • 1/4 cup water (optional, for smoother preserves)
  • 1 packet (1.75 oz) powdered fruit pectin (optional, for quicker set)

Instructions

  1. Prepare your canning supplies: Wash jars, lids, and bands in hot, soapy water. Keep jars hot in a water bath canner or a large pot of simmering water.
  2. Combine chopped pears and lemon juice in a large, heavy-bottomed pot. If using, add the 1/4 cup water.
  3. If using pectin: Stir the pectin into the pear mixture. Bring to a rolling boil that cannot be stirred down, stirring constantly.
  4. Add sugar all at once and stir until dissolved. Bring back to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat.
  5. If NOT using pectin: Cook the pear mixture over medium-low heat, stirring occasionally, until pears are tender and the liquid has thickened, about 30-45 minutes. You can mash some of the pears for a chunkier texture. Gradually stir in sugar until dissolved. Increase heat to medium-high and bring to a boil. Boil rapidly, stirring often, until the preserves reach desired thickness, about 15-25 minutes. Test for set by placing a small spoonful on a chilled plate; it should mound up.
  6. Skim off any foam from the top of the preserves.
  7. Ladle hot preserves into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula. Wipe jar rims clean.
  8. Center lids on jars and screw bands on fingertip tight.
  9. Place jars in the water bath canner, ensuring they are covered by at least 1 inch of water. Bring water to a rolling boil.
  10. Process jars for 10 minutes (adjust for altitude if necessary). Turn off heat, remove canner lid, and let jars sit in the canner for 5 minutes.
  11. Carefully remove jars from the canner and place them on a towel-lined counter to cool completely. Check seals after 12-24 hours.

Notes

  • For a smoother preserve, you can process the pears briefly in a food processor before cooking.
  • Adjust sugar based on your preference and ripeness of pears. Less sugar may result in a softer set.
  • Ensure your pears are ripe but firm for the best texture.
  • Properly sealed jars can be stored in a cool, dark place for up to a year.

Nutrition

Find it online: https://dishicious.com/pear-preserves-recipe-old-fashioned/