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Old-Fashioned Pear Preserves

Close-up of homemade Pear Preserves in a clear glass jar, showcasing the chunky texture and golden color.
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Learn how to make chunky, old-fashioned pear preserves with this easy-to-follow recipe. Perfect for canning a seasonal harvest, these preserves are made without pectin and are safe for long-term storage.

Ingredients

Scale
  • 4 pounds ripe pears, peeled, cored, and chopped
  • 3 cups granulated sugar
  • 1/4 cup lemon juice
  • 1/2 cup water

Instructions

  1. Prepare your canning jars: Wash jars, lids, and bands in hot, soapy water. Rinse well. Place jars upright in a large pot, cover with water, and bring to a simmer. Keep jars hot until ready to fill. Place lids in a small saucepan with water and heat gently (do not boil).
  2. Combine chopped pears, sugar, lemon juice, and water in a large, heavy-bottomed pot.
  3. Stir to combine. Let the mixture sit for 10-15 minutes to allow the sugar to start dissolving.
  4. Place the pot over medium-high heat and bring to a rolling boil, stirring occasionally.
  5. Reduce heat to medium and simmer, stirring frequently, until the pears are tender and the mixture has thickened to your desired consistency. This can take 1 to 1.5 hours. Skim off any foam that rises to the surface.
  6. Test for set: Place a small amount of the preserve on a chilled plate. If it gels slightly when cooled, it is ready.
  7. Carefully ladle the hot preserves into the hot jars, leaving 1/2 inch headspace.
  8. Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the bands fingertip tight.
  9. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  10. Remove jars from the canner and let them cool on a wire rack undisturbed for 12-24 hours. Check seals before storing.

Notes

  • For a smoother preserve, you can lightly mash some of the pear pieces as they cook.
  • Ensure your pears are ripe but not overly soft for the best texture.
  • Proper canning techniques, including correct headspace and processing time, are crucial for safe preservation.
  • Store sealed jars in a cool, dark place. Refrigerate after opening.

Nutrition

Find it online: https://carlacooking.com/pear-preserves-recipe-old-fashioned-no-pectin/