Canning Pears with Reduced Sugar
Preserve the sweet pear flavor to enjoy all year long with this easy to follow recipe for canning pears.
Course: Dessert
Cuisine: Croatian
Keyword: canning, pears, preserves
Servings: 6 16 oz Jars
Author: Jane and Sonja
- 2 kg bartlett pears peeled and cut into quarters or cubed
- 3 litres of water
- 3 cups sugar
- 1 lemon divided (squeezed and sliced)
Preparing the Pears
Wash pears in water.
Peel skin off of the pears, then cut them into quarters or cubes discarding the skin.
Place pears in a large bowl to submerge in water and squeeze half of a lemon and mix altogether. Only just enough water to fully submerge the pears is needed. The lemon helps to keep pears from browning after peeling.
Leave the pears to sit in the water while preparing the syrup.
Preparing Syrup
Guideline to follow for making syrup is to combine 1 cup of sugar for every 1 litre of water. The amount of sugar can be adjusted as desired.
Slice the other of the lemon.
Place 2.5 litres of water plus the sliced lemon into a large cooking pot.
Place sugar in water and cook on medium heat to bring to boil.
Once sugar water comes to a boil, place the strained pears into the pot.
Wait for water to boil again and then remove pears using a perforated basting spoon. Avoid overcooking the pears so be sure to remove as soon as water comes to a boil.
Filling the Jars
Place pears and sliced lemons into sterilized jars up to the rim. Avoid overpacking the jars.
Let the syrup boil for another 3-4 minutes.
Then fill the jars with syrup submerging the pears inside.
Seal the jars with sterilized lids.
Turn jars upside down on a dish towel and cover with another dish towel for 24 hours before using or storing away.