Pear Preserves Recipe

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Homemade preserves are a great addition to a delicious charcuterie board. Our Pear Preserves recipe is simple. Learn how to make pear preserves at home you can enjoy all year.

By
Lisa Cericola
Lisa Cericola
Lisa Cericola
Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands.
Southern Living's editorial guidelines
Published on August 1, 2019
Active Time:
25 mins
Total Time:
3 hrs 30 mins
Yield:
4 half-pint jars

Canning fresh farmers' market produce is the best way to save and enjoy summer's bounty throughout the year. While berries are usually declared the shinning star of fruit preserves, let's not forget about the tasty pear. Pears are a late-summer fruit that create a unique treat once preserved. This pear preserves recipe only calls for three simple ingredients that are likely hiding in your kitchen already.Folks often wonder how to make pear preserves, and we're here set the record straight. With only 25 minutes of hands-on time, you have no excuse not to give it a try. It's an easy process that simply involves coating and cooking the fresh pears in sugar and boiling them in a finger-tight mason jar. The delightful delicacy can be stored up to a year. Serve the pear preserves on crackers and toast or add them to a charcuterie board board for the final adornment. Happy canning!

Pear Preserves
Southern Living

Ingredients

  • 8 cups peeled, cored, and chopped pears

  • 1 1/2 cups granulated sugar

  • 2 tablespoons lemon juice

Directions

  1. Stir together pears and sugar in a large bowl until all pears are coated in sugar. Let sit, covered, 8 hours or overnight in the refrigerator.

  2. Place pear mixture and lemon juice in a large Dutch oven and cook over medium-high until mixture comes to a boil. Reduce heat to medium-low and cook, covered, until thick, dark, and syrupy, about 1 1/2-2 hours, stirring occasionally to prevent sticking. Spoon mixture into sterilized jars with finger-tightened lids. Process in a boiling water canning bath for 10 minutes.

  3. Remove from hot water and let sit at room temperature undisturbed for 24 hours. Tighten jar lids and store at room temperature up to 1 year.

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