Pear Preserves


Quantity: 5 half-pints

Jar size: Half-pints or pints


1½ cups sugar 

2½ cups water 

6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs) 

1½ cups sugar 

1 thinly sliced lemon 

NOTE: Small pears may be preserved whole with stem intact; peel pears and wash stem well. For best flavor, Kiefer pear preserves should be stored in a cool, dry place from 3 to 5 weeks after processing before using. A piece of preserved ginger may be added to each jar., for an additional flavor.


1. Combine 1½ cups sugar and water; cook rapidly for 2 minutes.

2. Add pears and boil gently for 15 minutes.

3. Add remaining sugar and lemon stirring until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes.

4. Cover and let stand 12 to 24 hours in refrigerator.

5. Sterilize canning jars, keep hot until use, and prepare two-piece canning lids according to manufacturer’s directions.

6. Heat fruit and syrup to boiling.

7. Pack fruit into hot jars, leaving ¼ inch headspace.

8. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot syrup over fruit, leaving ¼ inch headspace.

9. Wipe rims of jars with a dampened clean towel; adjust two-piece metal canning lids..

10. Process jars immediately in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.


Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


 Half-pints or Pints

 5 min

 10 min

 15 min


National Center for Home Food Preservation