30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Pear Honey Preserves
Pear Honey Preserves
Pear Honey Preserves
⏱1h 15m
👥Approximately 3-4 half-pint jars
🔥80 cal
Easy
🍽️American
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.
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.
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
4 pounds1814 gPears-peeled, cored, and diced
3 cups600 gGranulated Sugar
1/4 cup60 mLLemon Juice-freshly squeezed
1/2 cup120 mLHoney
1/2 teaspoon2.5 mLGround Cinnamon
1/4 teaspoon1.25 mLGround 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.
Comments