Pear Preserves

8 half-pint jars servings Prep: 20 m Cook: 20 m Total: 40 m Intermediate
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Pear Preserves
This pear preserve recipe is quick as the pectin provides the jelling action. Spiced with allspice and nutmeg, these preserves are perfect on toast or fresh white bread. Pectin is used as a thickener in jellies and jams and is available in liquid and dry forms.

Ingredients

8 half-pint jars servings
  • 6 cups peeled sliced pears
  • 1 cup water
  • 1 tbsp lemon juice
  • 1 (2 oz) package sure-jell or powdered pectin
  • 8 cups white granulated sugar
  • 2 tsp allspice
  • 2 tsp ground nutmeg
  • 1/2 cup brown sugar

Step-by-Step Instructions

  1. In a large saucepan, combine pears, water, and lemon juice. Cover and simmer for 10 minutes until pears are tender.
  2. Stir in pectin, and bring to a full rolling boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved.
  3. Remove from heat, and stir in brown sugar, allspice, and nutmeg until well combined.
  4. Quickly pour into sterilized jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water bath for 10 minutes to seal.

Common Problems and Solutions

Q: Why didn't my preserves set properly?

A: Make sure you bring the mixture to a full rolling boil (one that can't be stirred down) after adding the pectin. The pectin needs that hard boil to activate properly. Also, don't reduce the sugar - it's necessary for proper gelling.

Q: Can I reduce the sugar in this recipe?

A: Not recommended. The sugar amount is calibrated to work with the pectin for proper setting. Reducing sugar will result in runny preserves that won't gel properly.

Q: How do I know if my jars sealed properly?

A: After cooling, press the center of each lid. If it doesn't pop back, it's sealed. You should also hear a 'ping' sound as the jars cool and seal. Any unsealed jars should be refrigerated and used within 3 weeks.

Tips and Techniques

Make sure your jars are sterilized before filling - run them through the dishwasher or boil for 10 minutes. Work quickly when filling jars as the preserves will begin to set as they cool. If you’re new to canning, similar recipes like fig preserves use the same basic technique.

Ingredient Substitutions

  • allspice: cinnamon or a mix of cinnamon and cloves
  • powdered pectin: liquid pectin
  • white granulated sugar: combination of white and brown sugar

Equipment Needed

  • Large heavy-bottomed saucepan or pot
  • Canning jars (half-pint size) with lids and bands
  • Water bath canner or large pot with rack
  • Jar lifter
  • Wide-mouth funnel
  • Clean cloth for wiping jar rims

Historical Context

Preserving fruit was essential in the South before refrigeration became common. Pears ripen in late summer and fall, and making preserves was a way to enjoy their flavor year-round, especially on breakfast tables throughout the winter.