Preserved pears: a delicious and easy recipe and a great gift for Christmas

 

Bottled pears Preserved pears make a delicious dessert (and a lovely Christmas present!)

"I love being given homemade produce as a gift for Christmas and so decided to have a go myself! Sadly our fruit trees underperformed this year due to the terrible summer, but I did manage to find enough pears (Conference and Doyenne du Comice) to produce a few jars of preserved pears."

"This is an easy way to preserve pears for later enjoyment. Delicious served with chocolate or vanilla ice cream, or créme fraiche. I used a light syrup ratio of a cup of sugar to 2 pints of water. You could also use apple juice or white grape juice as your preserving liquid. You could even use water, though a lightly sugared solution will help the fruit retain its colour for storage longer than a few weeks."

"For spices I used cardamom, star anise and cinnamon, because I think these spices complement the flavour of the pears best. You could use nutmeg or vanilla too."

Frances, Ashridge Nurseries

 

Ingredients (to fill two 1-pint jars)

(adapted from a recipe at SimplyRecipes.com)

  • 8 pears (not too ripe)
  • 2 small cups of sugar
  • 4 pints of water
  • 2 star anise
  • 4 cardamom pods
  • 1 stick cinnamon
  • 2 storage jars (Kilner jars, like the one in our photograph, work well)

Method

  1. Peel, core, and quarter the pears. Add them to a bowl of cold water that has been acidified with lemon juice or citric acid to help prevent discoloration of the pears from oxidation.
  2. In a large saucepan, add the sugar, water, and spices. Bring to a boil. Transfer the pear quarters from their lemon solution to the boiling sugar water. Let them come to the boil again and cook for 5 minutes.
  3. Pack your jars with the pears. Pour the remaining strained syrup over them to cover, leaving ½-inch of headroom from the tops of the jars. Wipe the rims with a paper towel. Put on the lids.
  4. If planning for long term shelf storage (up to a year), fill the jars as in 3 above but before sealing them put them in a roasting tin with 3" water for 20 minutes in a hot oven. Close immediately on removing from the oven.

As ever, if you give a recipe a go, please do write back and tell us all about it!

16 thoughts on “Preserved pears: a delicious and easy recipe and a great gift for Christmas”

  • Tuckshop Gardener

    Looks simple and delicious - hope to give it a whirl.

    Reply
  • Darren

    Excellent! Do let us know what you think.

    I was just wondering if a splash of whiskey in double cream might go nicely with them too... Just 'cos it's Christmas, of course!

    Reply
  • Ruth

    How hot does the oven have to be?

    Reply
  • Darren

    Hi Ruth, the water bath shouldn't boil itself off, but it needs to be hot enough to do some sterilising, so aim for just below 100C (220F) for the 20 minutes. I hope that helps, and enjoy!

    Reply
  • Ruth

    Thanks for your reply. This recipe is so much easier to follow than others on the internet. I now have 21 bottles of pears to eat over the coming year...yum.

    Reply
    • lyn

      I've seen so many recipes for preserved or bottled pears but none seem to tell you how long they will keep for. It would be lovely to make Chardonnay bottled pears for Xmas presents so would someone kindly tell me if its worth doing now while the pears are ready on the tree (Oct).

      Reply
  • Sian

    Tried the recipe, but I 've got pints of syrup left over!
    Am I doing something wrong or is 4 pints a bit much?

    Reply
  • Rona Campbell

    Hello Sian, So did I, so I used this liquid and added to it for the next batch. I used very large jars so I think there is too much liquid to start with, maybe 1 pint too much. But we could drink it! Have fun. Rona

    Reply
  • ethna morris

    thank you so much .bottled my pears today it was a marvellous year for
    fruit and esp pears i await christmas

    Reply
  • Angela gibson

    Hi France's thank you for a super easy recipe, easy clear instructions and hopefully great pears at the end of it
    Ang

    Reply
  • Angela gibson

    Just an update on the pears, 4jars done this morning, hubby came in tonight opened the 1st jar and declared "delicious" so to any considering this recipe go for it it's "delicious"
    Ang gibson

    Reply
  • Barbara

    Should the kilner jars have their lids on or off when filled and then put into the water bath, a quick reply will be appreciated as I am in progress,

    Reply
  • Kevan Fogg

    I have, plum trees, pear trees ,apple trees ,gooseberry bushes,raspberry chains. And I have made jams,tarts,etc,but this is the first time that I have
    Tried bottling pears.

    Thanks for the recipe,I will. Comment on the results later...

    Reply
  • Finn

    I used less water but also added 400ml of my own freshly made apple juice which had been sterilsed and bottle about a week before. Will enjoy tasting these beauties in a month or two!

    Reply
  • cazzalepin

    Am just waiting for mine to come out of the oven! Smells great and it tastes much nicer than previous attempts. I used 2 x 2 pt kilner jars and still had as much liquid left over as I put in the jars so reckon it could be done with half the liquid? I used what I thought was a small cup of sugar? but I found it too sweet so have added a little lemon juice and a couple of slices of lemon - seems just right now but not sure how it will be in a month or so?

    Reply
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