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Fresh pairs, canned pear compote and compote in a bowl placed on a serving tray.
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5 from 2 votes

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

Ingredients

  • 2 kg bartlett pears peeled and cut into quarters or cubed
  • 3 litres of water
  • 3 cups sugar
  • 1 lemon divided (squeezed and sliced)

Instructions

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.