This post is sponsored by Ball® Fresh Preserving Products by Newell Brands.
Last month, I teamed up with my friends at Ball®Fresh Preserving Products by Newell Brands to share their recipe for Mixed Berry Jam and the Jammy Baked Oatmeal that I made with it. This month, we’re talking pears.
Honey Cinnamon Pears, to be precise. In this recipe, quartered pears are briefly simmered in a syrup made from apple juice and honey before being packed into Ball® Pint Jars with a cinnamon stick, topped with the syrup, and processed in a boiling water bath. It’s a really easy and approachable recipe (no peeling!) that produces perfectly sweet pears kissed with a hint of cinnamon.
To make these pears, start by getting your jars warming in the canning pot (for this project, I used the Ball® Sharing Jars). Fit your canning pot with a rack, place the jars on top and fill both the jars and the pot halfway with water. Bring it to a simmer over low heat and keep it around 180F until you are ready to fill the jars. Wash lids and rings in hot, soapy water and set them aside.
Once your canning gear is all set, you turn your attention to the pears. Wash them well (make sure to remove any stickers!), cut them into quarters, and cut away the cores.
As you work, place the cut pears into a bowl of acidulated water (that’s a fancy word for water spiked with either lemon juice or Fruit Fresh) to prevent the pears from browning.
Once the pears are prepped, make the syrup. Combine water, apple juice, and honey in a large saucepan (you want to use something large enough to eventually hold all the pears.
When the syrup comes to a simmer, add the pears to the pot and let them stay in the syrup just until they’re heated through (too much time in the syrup will lead them to overcook and fall apart, so stay attentive).
As soon as the pears are warm, it’s time to fill the jars. Remove a single jar from the canning pot and place it on a folded towel or cutting board. Place a cinnamon stick in the bottom of the jar and funnel the warm pear quarters into the jars. Use a chopstick to help settle them into place (I found that I could get 6-7 pear quarters into each jar).
Top the pears with the syrup and remove any trapped air bubbles, taking care to maintain a headspace of 1/2 inch. Wipe the rim of the jar, place a lid on top, secure it with a ring (finger tip tight, please), get that jar in the canner, and repeat with the next jar.
These pears are good to eat with yogurt or cottage cheese. You can warm them and serve them over pancakes or waffles. Or you could turn them into sorbet. Check back tomorrow to learn how to do just that!
- 6 pounds mixed green and red pears, unpeeled, quartered and cored
- 3 tablespoons Fruit Fresh or lemon juice
- 3 cups water
- 2 cups unsweetened apple juice
- 1 tablespoon lemon juice
- 1 cup honey
- 6 cinnamon sticks
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine Fruit Fresh or lemon juice in a bowl with enough water to cover pear quarters; let soak until syrup is simmering.
- Combine water, apple juice, 1 tablespoon lemon juice and honey in a 4 quart saucepan set over medium heat. Bring to a simmer.
- Add pears to honey syrup and stir gently until heated through.
- Place one cinnamon stick into a jar; pack hot pears in jar leaving a ½ inch headspace. Ladle hot syrup over pears, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Disclosure: This post is sponsored by Newell Brands as part of a compensated partnership. All thoughts and opinions are entirely my own.