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Homemade Canned Pears: Best Easy Cinnamon Spiced Recipe

cinnamon spiced canned pears - featured image
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These homemade cinnamon spiced canned pears are simple, forgiving, and absolutely delicious. With just pears, sugar, water, and cinnamon sticks, you can create a comforting treat perfect for gifting or enjoying all year round.

Ingredients

Scale
  • 6 pounds firm pears, peeled, cored, and halved or quartered (about 12–14 medium pears)
  • 4 cups water (filtered preferred)
  • 2 cups granulated sugar (or organic cane sugar)
  • 6–8 cinnamon sticks (Ceylon or Cassia; one per jar plus a couple for the syrup)
  • 2 tablespoons lemon juice (fresh squeezed or bottled)

Instructions

  1. Prepare your jars and equipment. Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly. Place jars in canner or large pot, cover with water, and bring to a simmer. Keep hot until ready. Place lids in a small saucepan of hot water (not boiling) to soften sealing compound.
  2. Make the cinnamon syrup. In a large pot, combine 4 cups water, 2 cups sugar, and 2 cinnamon sticks. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer while preparing pears.
  3. Prepare the pears. Fill a large bowl with cold water and add lemon juice. Peel each pear, cut in half, and remove core using a melon baller or small spoon. Cut halves into quarters if desired. Drop pieces into lemon water to prevent browning.
  4. Pre-cook the pears. Drain pears from lemon water and add to simmering cinnamon syrup. Cook for 5 minutes—no longer. Pears should be slightly translucent at edges but still firm in center.
  5. Pack the jars. Using a slotted spoon, remove pears from syrup and pack into hot jars, leaving 1/2 inch headspace. Add one fresh cinnamon stick to each jar.
  6. Add the syrup. Ladle hot syrup over pears, maintaining 1/2 inch headspace. Use a chopstick or butter knife to remove air bubbles. Wipe rims with a clean, damp towel.
  7. Process the jars. Center lids on jars and screw on bands until fingertip-tight. Place jars in canner, cover with at least 1 inch of water. Bring to a full rolling boil, then process for 20 minutes (adjust for altitude: add 5 minutes per 1,000 feet above sea level).
  8. Cool and check seals. Turn off heat and let jars sit in water for 5 minutes. Remove with jar lifter and place on a towel-lined counter, leaving space between jars. Cool completely for 12-24 hours. Check seals—center of lid should be concave and not move. Refrigerate any unsealed jars and use within a week.

Notes

Don’t overcook the pears—5 minutes in the syrup is plenty. Use firm pears; overly ripe pears will turn mushy. Keep everything hot to avoid thermal shock. Label jars with date and contents. Flavor improves after about 6 weeks of storage. For altitude adjustments, add 5 minutes processing time per 1,000 feet above sea level.

Nutrition

Keywords: canned pears, cinnamon pears, homemade canned pears, spiced pears, easy canning recipe, pear preserves, holiday gift, water bath canning

Find it online: https://yumbelle.com/homemade-canned-pears-best-easy-cinnamon-spiced-recipe/