We had a banner year when it came to pears in our garden. The were beautiful and abundant and that forced us to figure a good way to preserve them for future yumminess. This led us to this receipt on Simply Recipes. It’s easy, not too sweet and will allow us to enjoy these pears throughout the year.
For this you’ll need: 5 to 6 pounds pears, 1 tsp lemon juice, 2 cups sugar, 8 cups water, 2-3 whole star anise pods, 4-5 cardamom pods, 1 stick cinnamon. 16-24oz Mason jars.
Mostly fill a large pot with water (enough to cover your mason jars if turned on their side) and bring it to a boil. Place the empty mason jars, without their tops, on their sides filling them with water, into the boiling water so that they are fully covered (add more water if needed). Add the loose tops to the boiling water as well. Let them boil for 3 mins and them (carefully!) remove them with tongs and place them, open up, on a cutting board to cool. Do this in batches if needed. Keep the hot water in the large pot for later use.
Meanwhile, partially fill a large bowl with cold water and add the lemon juice. Peel and core the pears into sixths or eighths (depending on your pear size, you want 1/2″ pieces, max) and place them in the lemon water to keep them from browning.
In another Dutch Oven or large pot, add the 8 cups water, 2 cups sugar, star anise, cardamom and cinnamon. Bring to a boil and let it cook for a few minutes to thicken slightly. Then add the pear pieces. Let them boil in the sugar/spice water for 5 mins. Using a slotted spoon, remove the pear pieces into your sterilized mason jars, filling them to about 1″ from the top. Then use a ladle to fill in the mason jars with the pears with the sugar/spice water leaving a little room at the top of the jar, about 1/2″. Work in batches again if needed.
Seal the mason jars with their tops and place them into the large pot of water you used to sterilize the jars initially. Ideally the water level should come just up to the bottom of the screw on tops, but, in any event, insure that the mason jars are mostly submerged in water but don’t let it get too full that it over flows when the water boils. Return the water to a boil, then reduce enough to maintain a gentle boiling level and let the sealed mason jars sit in the boiling water for 20 mins.
Using tongs (again, carefully!) remove the jars from the boiling water and place them, again, on a cutting board and let them stand until cooled. Place in a room temperature storage place. Should last throughout the year for enjoyment with cream, ice cream, desserts, salads, etc, but place opened jars into the fridge as/when you use them.
Dinner at Our Place 