Total TimePrep: 2 hours Process: 10 min.
- 16 cups peeled, sliced fresh pears (about 16 medium)
- 4 cups sugar
- 2 cups water
- 3 tablespoons lemon juice
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency.
- Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's NoteThe processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts2 tablespoons: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 0 protein.
Jul 5, 2020
What happens if water doesn't thicken after hour and half
Oct 10, 2019
Such a simple yet delicious recipe! I've made two batches and wish I had found this recipe sooner. I have an old fashioned pear tree that has been in my yard at least 50 years, so the hardest part was peeling the pears. Next year I'm making enough to give as Christmas presants!
Sep 20, 2016
I'm the first reviewer of such a fantastic recipe?! I halved this recipe to try it out, and wish I made the full batch. This is delicious way to use up an abundance of pears that always seem to ripen at the same time. I must have used a different variety of pear than that in the photo by Taste Of Home, as mine held a nice yellowy shade even after processing. I'll keep this recipe handy for the future.