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Homemade Small-Batch Cinnamon Pear Preserves Recipe

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This homemade small-batch cinnamon pear preserves recipe is the result of weeks of trial and error, capturing the warm, cozy flavor of fall in a jar. Made with simple ingredients and no pectin, it’s perfect for beginners and yields about 3-4 half-pint jars of incredible, gift-worthy preserves.

Ingredients

Scale
  • 2 pounds firm but ripe pears (about 4–5 medium, preferably Bosc or Anjou)
  • 1½ cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons ground cinnamon (Saigon cinnamon recommended)
  • 1 teaspoon vanilla extract (optional but recommended)
  • ¼ cup water
  • Pinch of salt

Instructions

  1. Prepare your jars and lids: Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly. Place jars in a large pot, cover with water, and bring to a boil. Boil for 10 minutes to sterilize. Turn off heat and let jars sit in hot water until ready to fill. Place lids in a small bowl and cover with hot water (not boiling) to soften the sealing compound.
  2. Prep the pears: Peel pears using a vegetable peeler. Cut in half lengthwise and scoop out core and seeds. Cut pears into ½-inch chunks (about 4-5 cups). Toss with lemon juice to prevent browning.
  3. Combine ingredients: Place chopped pears, sugar, water, cinnamon, and salt in a large heavy-bottomed pot or Dutch oven. Stir gently to combine. Let sit for 10-15 minutes to allow sugar to draw out pear juices.
  4. Bring to a simmer: Place pot over medium heat and stir occasionally until sugar dissolves and mixture begins to bubble gently. Reduce heat to medium-low.
  5. Simmer and stir: Let preserves simmer gently, stirring every 5 minutes, for 25-35 minutes. The liquid will thicken and pears will become translucent. Stir in vanilla extract around the 20-minute mark if using.
  6. Test for doneness: Place a small plate in the freezer before starting. Spoon a small amount of preserves onto the cold plate. Let sit for 30 seconds, then run your finger through it. If it holds its shape and doesn’t run back together, it’s done. If still runny, cook 5 more minutes and test again.
  7. Fill the jars: Carefully remove hot jars from water bath using a jar lifter. Place on a clean kitchen towel. Ladle hot preserves into jars, leaving ¼ inch headspace. Wipe rims with a clean, damp paper towel. Place lids on top and screw on bands until fingertip-tight.
  8. Process in a water bath: Return filled jars to pot of boiling water, ensuring water covers jars by at least 1 inch. Boil for 10 minutes (adjust for altitude: add 5 minutes for every 1,000 feet above sea level). Carefully remove jars and place on a towel. Let cool completely, undisturbed, for 12-24 hours.

Notes

If you don’t have canning equipment, you can skip the water bath and store preserves in the refrigerator for up to 3 months. The flavor improves after a few weeks. For a low-sugar version, reduce sugar to 1 cup and add 1 tablespoon honey or maple syrup; store in refrigerator and use within 2 months. If preserves are too thin after cooling, return to pot and simmer another 10-15 minutes.

Nutrition

Keywords: cinnamon pear preserves, small batch preserves, homemade jam, pear preserves recipe, fall preserves, easy preserves, no pectin preserves

Find it online: https://freshforkful.com/homemade-small-batch-cinnamon-pear-preserves-recipe/