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Pioneer Woman Pear Preserves - recipe card

Pioneer Woman Pear Preserves

  • Author: Anabelle Mclean
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

These golden, spoon-tender pear preserves capture the mellow sweetness of ripe pears with a bright hint of lemon. The texture is silky and thick, with soft pear chunks suspended in a glossy, amber syrup. Perfect for spreading on biscuits, spooning over yogurt, or layering into a classic PB&J.

Ingredients

Scale
  • 3 lb ripe but firm Bartlett or Anjou pears, peeled, cored, and cut into 1/2-inch chunks (about 6 cups prepared)
  • 2 1/2 cups granulated sugar
  • 1/4 cup freshly squeezed lemon juice, strained
  • 1 tbsp fresh lemon zest, finely grated
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1/2 cup water

Instructions

  1. Prepare the pears: Peel each pear with a vegetable peeler, then cut in half lengthwise and use a melon baller or small spoon to scoop out the core and seeds. Cut the pear halves into uniform 1/2-inch chunks so they cook evenly and break down at the same rate. Place the pear chunks in a large, heavy-bottomed stainless steel or enameled cast-iron pot.
  2. Add the sugar, water, lemon juice, lemon zest, cinnamon, nutmeg, and fine sea salt to the pot with the pears. Stir gently with a wooden spoon or heatproof spatula until the sugar is evenly distributed and begins to dissolve into the fruit juices. Let the mixture stand at room temperature for 15 minutes; this maceration step draws out the pears’ natural juices and helps the sugar dissolve fully before cooking.
  3. Place the pot over medium heat and stir constantly until the sugar completely dissolves and the mixture comes to a gentle boil. You will see the liquid turn from cloudy to clear and glossy as the sugar melts. Once you see large, slow bubbles breaking across the entire surface — not just at the edges — reduce the heat to medium-low.
  4. Maintain a low, steady simmer, stirring every 5 to 7 minutes with a wooden spoon to prevent sticking and scorching on the bottom of the pot. As the mixture cooks, foam may form on the surface; skim it off with a large spoon and discard. The foam is just air and impurities from the fruit and is safe to eat, but removing it gives you a clearer, more beautiful preserve.
  5. Cook the preserves for 45 to 55 minutes total, stirring more frequently in the final 15 minutes as the mixture thickens. The pears will gradually turn translucent and the syrup will darken from pale gold to a deep amber. Watch for the syrup to thicken enough that a spoon dragged across the bottom of the pot leaves a trail that slowly fills back in.
  6. Test for doneness using the cold plate method: Place a small plate in the freezer for 5 minutes. Spoon 1 teaspoon of the hot preserves onto the cold plate, return it to the freezer for 1 minute, then nudge the edge of the puddle with your fingertip. If the surface wrinkles and holds its shape, the preserves are ready. If it is still thin and runny, continue cooking for 5 more minutes and test again.
  7. Remove the pot from the heat and stir in the vanilla extract. Let the preserves rest in the pot for 10 minutes; this brief rest allows the fruit chunks to settle evenly throughout the syrup so you don’t end up with all the pears floating at the top of the jar.
  8. While the preserves rest, wash and sterilize four 8-ounce glass canning jars or heatproof containers with lids. Submerge jars and lids in a pot of boiling water for 10 minutes, then remove with tongs and place upside down on a clean kitchen towel to drain and dry.
  9. Ladle the hot preserves into the warm sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims with a clean, damp paper towel to remove any sticky residue that could prevent a good seal. Fasten the lids securely but not over-tight.
  10. For immediate use, allow the jars to cool completely at room temperature for 2 hours, then refrigerate. For shelf-stable storage, process the filled jars in a boiling water bath for 10 minutes, ensuring the jars are covered by at least 1 inch of water. Remove the canner lid, wait 5 minutes, then lift jars out and cool undisturbed on a towel for 12 hours.
  11. Check the seals on any processed jars by pressing the center of each lid. A properly sealed lid will be concave and will not flex or pop. Refrigerate any jars that did not seal and use within 3 weeks. Label sealed jars with the date and store in a cool, dark place.

Notes

Refrigerator storage: Unsealed or opened jars keep in the refrigerator for up to 3 weeks; always use a clean spoon to scoop preserves. Shelf storage: Properly water-bath processed jars keep in a cool, dark pantry for up to 12 months. Freezer storage: Ladle cooled preserves into freezer-safe containers, leaving 1/2 inch headspace, and freeze for up to 6 months; thaw overnight in the refrigerator before use. Reheating: To soften refrigerated preserves for spreading, microwave 1/4 cup in a microwave-safe bowl for 15 to 20 seconds, or warm gently in a saucepan over low heat for 1 to 2 minutes, stirring once. Do not reheat and re-store repeatedly; remove only what you plan to use.

Nutrition

  • Calories: 182
  • Sugar: 41g
  • Sodium: 47mg
  • Unsaturated Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: pioneer woman pear preserves, pear preserves recipe, homemade pear jam, pear jelly, canned pears, fruit preserves, pioneer woman recipe, stovetop jam, fall breakfast spread, no-pectin jam, easy pear preserve, southern preserves

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Find it online: https://bellesbestbites.com/pioneer-woman-pear-preserves/