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Pear Preserves

In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. —Tammy Watkins, Greentop, Missouri
  • Total Time
    Prep: 2 hours Process: 10 min.
  • Makes
    7 half-pints

Ingredients

  • 16 cups peeled, sliced fresh pears (about 16 medium)
  • 4 cups sugar
  • 2 cups water
  • 3 tablespoons lemon juice

Directions

  • In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency.
  • Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 0 protein.

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Reviews

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Average Rating:
  • Sandy
    Jul 5, 2020

    What happens if water doesn't thicken after hour and half

  • Ken
    Oct 10, 2019

    Such a simple yet delicious recipe! I've made two batches and wish I had found this recipe sooner. I have an old fashioned pear tree that has been in my yard at least 50 years, so the hardest part was peeling the pears. Next year I'm making enough to give as Christmas presants!

  • shannondobos
    Sep 20, 2016

    I'm the first reviewer of such a fantastic recipe?! I halved this recipe to try it out, and wish I made the full batch. This is delicious way to use up an abundance of pears that always seem to ripen at the same time. I must have used a different variety of pear than that in the photo by Taste Of Home, as mine held a nice yellowy shade even after processing. I'll keep this recipe handy for the future.