Pear Honey Preserves
A simple and delicious pear preserve, perfect for toast, biscuits, or as a glaze for meats. This recipe uses readily available ingredients and is easy to make for beginner canners.
4 pounds
Pears-peeled, cored, and diced
3 cups
Granulated Sugar
1/4 cup
Lemon Juice-freshly squeezed
1/2 cup
Honey
1/2 teaspoon
Ground Cinnamon
See all 6 ingredients ↓
A simple and delicious pear preserve, perfect for toast, biscuits, or as a glaze for meats. This recipe uses readily available ingredients and is easy to make for beginner canners.
Instructions
- Prepare canning jars and lids according to manufacturer's instructions. Keep warm until ready to fill.
- Combine all Pears, Sugar, Lemon Juice, Honey, and Spices in a large, heavy-bottomed pot.
- Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
- Reduce heat to medium and continue to cook, stirring frequently, until the mixture reaches the gel stage (about 50-60 minutes). To test for gel stage, place a small spoonful of preserves on a chilled plate and let it cool. If it wrinkles when pushed with a finger, it's ready.
- Remove from heat and skim off any foam.
- Ladle hot preserves into warm jars, leaving 1/4 inch headspace.
- Process in a boiling water bath canner for 10 minutes (adjust processing time for altitude).
- Let jars cool completely. Check seals before storing.
Ingredients
3
- Pears
- 4 pounds Pears-peeled, cored, and diced
- Sugar
- 3 cups Granulated Sugar
- Lemon Juice
- 1/4 cup Lemon Juice-freshly squeezed
- Honey
- 1/2 cup Honey
- Spices
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
Equipment
- Large heavy-bottomed pot
- Canning jars and lids
- Boiling water bath canner
- Jar lifter
- Ladle
- Small plates for gel test
Instructions
- Prepare canning jars and lids according to manufacturer's instructions. Keep warm until ready to fill.
- Combine all Pears, Sugar, Lemon Juice, Honey, and Spices in a large, heavy-bottomed pot.
- Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
- Reduce heat to medium and continue to cook, stirring frequently, until the mixture reaches the gel stage (about 50-60 minutes). To test for gel stage, place a small spoonful of preserves on a chilled plate and let it cool. If it wrinkles when pushed with a finger, it's ready.
- Remove from heat and skim off any foam.
- Ladle hot preserves into warm jars, leaving 1/4 inch headspace.
- Process in a boiling water bath canner for 10 minutes (adjust processing time for altitude).
- Let jars cool completely. Check seals before storing.
Nutrition per serving
Calories
80
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