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Best Homemade Canned Pear Preserves with Cinnamon

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Learn how to make perfectly spiced, chunky pear preserves with cinnamon. This beginner-friendly canning recipe yields tender pear chunks in a thick, aromatic syrup that’s perfect for toast, pancakes, or glazing meats.

Ingredients

Scale
  • 4 pounds ripe but firm pears (about 8–10 medium pears, peeled, cored, and cut into 1-inch chunks)
  • 3 cups granulated sugar (600 grams)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 4 cinnamon sticks (plus 1 teaspoon ground cinnamon if desired)
  • 1 vanilla bean (optional, split lengthwise and seeds scraped)
  • 1/4 cup water (60 ml)
  • 4 half-pint (8 oz) canning jars with new lids and bands
  • Water bath canner or large deep pot with rack

Instructions

  1. Prepare your jars and equipment. Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly. Place jars in water bath canner, cover with water, and bring to a simmer. Keep hot until ready to fill. Place lids in a small bowl of hot water (not boiling) to soften sealing compound.
  2. Prepare the pears. Peel pears using a vegetable peeler. Cut in half lengthwise and scoop out core and seeds. Cut into 1-inch chunks. Place cut pears in a large bowl with lemon juice and enough water to cover to prevent browning.
  3. Start the cooking process. In a large, heavy-bottomed pot, combine sugar and 1/4 cup water. Stir gently over medium heat until sugar dissolves completely, about 3-4 minutes.
  4. Add the pears and spices. Drain pears and add to pot along with cinnamon sticks and split vanilla bean (if using). Stir gently to coat. Increase heat to medium-high and bring to a gentle boil (steady simmer, not rolling boil).
  5. Cook the preserves. Reduce heat to medium-low and let pears simmer gently for 25-35 minutes, stirring occasionally. Pears should become translucent and tender but still hold their shape. Skim off any foam that forms on the surface.
  6. Test for doneness. Spoon a small amount of syrup onto a cold plate. Let sit for 30 seconds. Run your finger through it. If the syrup holds its path and doesn’t immediately run back together, it is ready. If still runny, cook for another 5 minutes and test again.
  7. Remove the spices. Fish out cinnamon sticks and vanilla bean pod. Discard or reserve cinnamon sticks for reuse.
  8. Fill the jars. Remove hot jars from canner using jar lifter. Place on a clean kitchen towel. Using a wide-mouth funnel, ladle hot preserves into jars, leaving 1/4 inch headspace.
  9. Remove air bubbles. Run a non-metallic spatula or chopstick gently around the inside of each jar to release trapped air bubbles. Add more preserves if needed to maintain 1/4 inch headspace.
  10. Wipe the rims and apply lids. Dip a clean cloth in hot water and wipe jar rims thoroughly. Place lids on jars and screw on bands until fingertip tight (do not overtighten).
  11. Process the jars. Place filled jars back into water bath canner, ensuring they are covered by at least 1 inch of water. Bring water to a full rolling boil. Process for 10 minutes (adjust for altitude if necessary). Start timer only after water returns to a boil.
  12. Cool and check seals. Using jar lifter, remove jars from canner and place on a clean towel. Do not tighten bands. Let cool undisturbed for 12-24 hours. Listen for the ‘pop’ of lids sealing. After completely cool, press center of each lid. If it doesn’t flex up and down, it is sealed. If it does, refrigerate that jar and use within 3 weeks.

Notes

Don’t rush the cooking process; low and slow is key. Use a candy thermometer if available; preserves are ready at 220°F (104°C). Cut pears uniformly for even cooking. Skim foam for a clearer final product. Multitask wisely by preparing jars and water bath while pears simmer. For best flavor, let preserves sit for at least 2 weeks before opening. If jars don’t seal, refrigerate and use within 3 weeks.

Nutrition

Keywords: pear preserves, cinnamon pear preserves, homemade preserves, canning recipe, pear jam, easy preserves, beginner canning

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