Print

Homemade Canned Cinnamon Pears

homemade canned cinnamon pears - featured image
Print Recipe

A simple, beginner-friendly recipe for preserving ripe pears in a warm cinnamon syrup. Perfect for gifting, enjoying year-round, or adding a touch of homemade sweetness to winter days.

Ingredients

Scale
  • 5–6 pounds fresh pears (Bosc or Bartlett, ripe but firm)
  • 3 cups granulated sugar
  • 6–8 cinnamon sticks (one per jar)
  • 1/4 cup fresh lemon juice
  • 6 cups water (filtered if possible)
  • 1 teaspoon vanilla extract per jar (optional)
  • 2–3 whole cloves per jar (optional)

Instructions

  1. Prepare your jars and lids. Wash jars, lids, and bands in hot, soapy water. Rinse well. 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 saucepan of hot water (not boiling) and keep warm.
  2. Make the syrup. In a large pot, combine 6 cups water, 3 cups sugar, and 1/4 cup fresh lemon juice. Stir to dissolve sugar. Bring to a boil over medium-high heat, then reduce to a simmer. Keep warm while preparing pears.
  3. Prepare the pears. Peel pears with a vegetable peeler or sharp knife. Cut in half lengthwise and scoop out core and seeds with a melon baller or small spoon. Cut each half into 3-4 wedges. Drop pear pieces into a bowl of water mixed with a little lemon juice to prevent browning.
  4. Blanch the pears (optional but recommended). Drop pear pieces into a pot of boiling water for 2-3 minutes. Drain and set aside.
  5. Fill the jars. Remove a hot jar from canner using jar lifter. Place on a clean towel. Using a wide-mouth funnel, pack pear pieces into jar, leaving 1/2 inch headspace. Add one cinnamon stick to each jar. Add vanilla or cloves if using.
  6. Add the syrup. Ladle hot syrup over pears, still leaving 1/2 inch headspace. Use a chopstick or plastic knife to gently stir and release air bubbles. Wipe jar rim with a clean, damp towel.
  7. Seal the jars. Place a lid on the jar (center over rim) and screw on band until fingertip-tight. Do not overtighten.
  8. Process the jars. Using jar lifter, carefully lower filled jars into water bath canner. Ensure jars are covered by at least 1-2 inches of water. Put lid on canner and bring water to a full rolling boil. Start timer once boiling. Process pint jars for 20 minutes. For altitudes above 1,000 feet, add 5 minutes per 1,000 feet.
  9. Cool and check seals. After processing, turn off heat and remove canner lid. Let jars sit in hot water for 5 minutes. Remove jars and place on a towel-covered counter. Leave undisturbed for 12-24 hours. After 24 hours, press down on center of each lid. If it doesn’t flex, it’s sealed. If it pops up and down, refrigerate and use within a few weeks.
  10. Label and store. Write date and contents on lids with a permanent marker. Store sealed jars in a cool, dark place for up to 1 year.

Notes

Use whole cinnamon sticks, not ground, to keep syrup clear. Pears should be ripe but firm; underripe is better than overripe. Keep jars hot to prevent thermal shock. Do not skip lemon juice—it prevents browning and ensures safe acidity. Let pears rest at least 2 weeks before opening for best flavor. If a jar doesn’t seal, refrigerate and use within a few weeks.

Nutrition

Keywords: canned pears, cinnamon pears, homemade canned fruit, water bath canning, pear preserves, easy canning recipe, beginner canning, spiced pears, winter preserves, homemade gifts

Find it online: https://elvafood.com/homemade-canned-cinnamon-pears-10-easy-steps/