Pear Preserves


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Not a commonly jarred fruit, but just as delicious as anything else.

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  • 1 lb. pears, peeled, cored, cut in halves or whole
  • 2 C. sugar
  • 2 C. water
  • 1 lemon, sliced thin

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First, boil the water and sugar until it coats a spoon. Add the pears and lemon and boil slowly and gently until the pears are tender and transparent. Place pears in sterilized jars, pour over them the boiling syrup, and seal. Put covers on the jars and adjust the clamps. Do not wipe the syrup from the tops or rubber rings before sealing. Bacteria may be introduced by wiping.

Place the sealed jars back in the wash boiler, cover with hot water to 6 to 8 inches above the tops of the jars, bring to boiling point and let boil for 20 minutes for pint size jars and 30 minutes for quart size jars. The jars must be filled full. 

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