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Pear Preserves

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Rating: 4/5 4 stars
3 reviews

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serves/makes:   8 pints

recipe id: 88
cook method: stovetop

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4 pounds pears (whole, halved or quartered)
4 cups water
4 cups sugar
2 lemons sliced thin
1/2 teaspoon ground cinnamon (optional)


Boil half the sugar and half the water together for 15 minutes. Add pears and sliced lemon and cook 15 minutes. Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick. Pack into clean, sterile hot Ball (or other brand) jars and seal at once.

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16 calories, 0 grams fat, 4 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
I made these today. I think they turned out great.It did only make 3 pints though. After I added the rest of the sugar and water I cooked it for 40 minutes. They were perfect consistency and not mushy. The only thing I would do differently is use only 1 lemon. Oh, I also removed the lemon rinds midway through cooking. It didn't taste lemony but it gave it a little zest. I read somewhere that the lemon helps with thickening and also adds acidity to help with the preservation other wise I would have left it out all together. My husband tried them and thought they were great and he is the one I was making them for.

Guest at CDKitchen.com
Nov 8, 2008

I haven't tried the recipe yet, it took me forever to find a recipe. It was so nice to click on this site and the recipe be there without having to look or go further, thank you , there are those of us that are not as up on computers so keeping it simple is what we need. Thanks again and I will be back to visit your site again and use the recipe.

Guest at CDKitchen.com

REVIEW: recipe rating
Followed the receipe verbatim. 2 major problems, with one leading to the other. There is no statement about how high to set heat while cooking. In addition, there is no time reference as to how long to cook the pears, water, and sugar after adding the remaining sugar and water. The finished product never did become clear as stated in the instructions, but instead turned a caramel brown because the sugar and water caramelized. Haen't tasted the product yet, but the finished product doesn't look presentable at all in the jars.

Guest at CDKitchen.com
Oct 7, 2008

I followed the recipe exactly, without crushing the pears and it seemedto turn out well in consistency The pears were soft but not mushy with some liquid. Unfortunately, I found it much too sweet to my liking even with all the lemons in it. The pears I use are very sweet to begin with and I do not want to add too many lemons so that it tastes like sweet lemonade. I could not taste the pears only the sugar and lemons. I will try again if it can be made without so much sugary taste.Any other ideas?

Guest at CDKitchen.com
Sep 20, 2008

Guest Foodie
It tasted great, but was the consistency of juice. I'll have to experiment with pectin to see if we can recover it.

Guest at CDKitchen.com

REVIEW: recipe rating
very easy to make tastes fab maybe try with a lime as well next time. once pear was softened i mashed up with potato masher.