There are few things as comforting as opening a jar of pears in syrup in the middle of winter. Sweet, juicy pears preserved at the peak of ripeness taste like bottled sunshine, and they’re perfect for topping pancakes, stirring into oatmeal, or simply enjoying straight from the jar. Home canning pears in syrup is a wonderful way to preserve your harvest or to make the most of fresh pears from the farmers’ market.
In this guide, I’ll walk you through everything you need to know about making and canning pears in syrup at home. From choosing the right pears to preparing jars and syrup, to water bath canning and storing them safely, this post covers it all. Whether you’re a beginner or experienced in home canning, this recipe is reliable, simple, and delicious.
Why Can Pears in Syrup?
Pears are one of the best fruits for home canning. Unlike some softer fruits, pears hold their shape beautifully during processing, making them ideal for bottling. Canning pears in syrup doesn’t just preserve their shelf life – it enhances their flavor, creating a lightly sweet, tender fruit that’s versatile in the kitchen.
Some reasons to make homemade pears in syrup:
- Prevent food waste: Perfect for processing windfalls or pears that ripen all at once.
- Sugar control: You control the syrup strength – from light to heavy – and can even use honey or fruit juice instead of sugar.
- Convenience: A jar of pears makes an easy dessert, snack, or ingredient in baking.
- Tradition: Canning pears has been done for generations, and it connects you to a slower, seasonal way of eating.
Choosing the Right Pears
The success of your canned pears begins with the fruit itself. Choose firm, ripe pears that aren’t overly soft or mushy. Pears that are too ripe will fall apart during processing.
The best varieties for canning include:
- Bartlett (Williams) – juicy and sweet, classic for canning.
- Bosc – firmer flesh, holds up well in syrup.
- Anjou – mild flavor, good texture.
- Comice – very sweet, though softer.
You can even combine different types of pears in the same batch for a unique flavor. Avoid bruised or spoiled pears – they won’t improve with canning.
How to Use Canned Pears in Syrup
That’s the beauty of this recipe – canned pears are incredibly versatile!
- Holiday side dish: Halve the pears, scoop out the core, and fill with cranberry sauce. Bake at 350°F (180°C) for 15 minutes. Perfect alongside roast turkey, ham, or pork.
- Dessert: Top warm pears with vanilla ice cream, bake them into a pear crumble, or layer into a pie.
- Breakfast: Add diced pears to oatmeal, yogurt, or pancakes for a naturally sweet start to the day.
- Savory dishes: Chopped pears add a subtle sweetness to winter stews or roasted vegetables.
Tip: Don’t throw out the syrup! Use it in this recipe for thyme syrup with cinnamon and cloves.
Ingredients for Pears in Syrup
For about 4 quart-sized jars (1 liter each) you’ll need:
- 8–10 medium pears (around 3–4 pounds / 1.5–2 kg)
- 6 cups water (1.5 liters / 1.6 quarts)
- 2 cups sugar (400 g / about 1 pound) – for a light syrup
- 2 tablespoons lemon juice (or 1 teaspoon citric acid, optional)
Syrup Options
You can adjust the syrup to your taste:
- Extra-light syrup: ¾ cup sugar to 6 cups water
- Light syrup: 1½ cups sugar to 6 cups water
- Medium syrup: 2 cups sugar to 6 cups water
- Heavy syrup: 3 cups sugar to 6 cups water
I prefer a light syrup – enough sweetness to enhance the pears but not overwhelm them.
Step-by-Step Instructions
1. Prepare Your Jars and Equipment
Sterilize your canning jars by washing them in hot soapy water and keeping them warm in a 200°F (95°C) oven. Wash the lids and rings, and keep them in hot (not boiling) water until ready to use. Prepare your water bath canner by filling it halfway with water and heating to a simmer.
2. Peel and Core the Pears
Peel the pears with a vegetable peeler, then cut them in halves or quarters. Remove the core with a paring knife or melon baller. To prevent browning, place the pears in a bowl of water with a splash of lemon juice (about 1 tablespoon per quart of water).
3. Make the Syrup
In a large pot, combine sugar and water. Bring to a simmer, stirring until the sugar is dissolved. Keep the syrup hot.
4. Pack the Jars
Drain the pears from the lemon water. Pack them snugly into the warm jars, cut side down for neatness. Pour hot syrup over the pears, leaving about ½ inch (1.25 cm) of headspace at the top. Remove air bubbles with a clean knife or canning tool and adjust syrup if needed. Wipe rims, place lids, and screw bands fingertip-tight.
5. Process in a Water Bath Canner
Place the jars in the canner with hot water, ensuring they are covered by at least 1–2 inches (2.5–5 cm) of water. Bring to a boil and process:
- Pint jars (500 ml / 16 oz): 20 minutes
- Quart jars (1 liter / 32 oz): 25 minutes
Adjust times for altitude if necessary.
6. Cool and Store
Remove jars and let them cool on a towel undisturbed for 12–24 hours. Check the seals: lids should not flex when pressed. Label and store in a cool, dark place for up to 12–18 months.
Tips for Perfect Pears in Syrup
- Keep pears firm: Slightly underripe pears hold up better.
- Prevent browning: Lemon juice or citric acid helps keep pears light in color.
- Avoid floating fruit: Pack pears tightly in the jars, as they will shrink slightly during canning.
- Flavor variations: Add a cinnamon stick, vanilla bean, or a slice of fresh ginger to each jar for a spiced version.
Ways to Use Canned Pears
Homemade pears in syrup are incredibly versatile:
- Breakfast: Add to oatmeal, yogurt, or granola.
- Desserts: Serve over ice cream, or bake into crisps and cobblers.
- Savory meals: Pair with cheese and roasted meats.
- Snacking: Enjoy straight from the jar for a healthy treat.
Common Questions
Can I use honey instead of sugar?
Yes, replace sugar with honey for a softer, floral sweetness. Use about 1 cup honey per 6 cups water.
Do I need to pressure can pears?
No, pears are safe to process in a boiling water bath canner when canned in syrup.
Can I can pears without syrup?
Yes, you can use fruit juice (like white grape or apple juice) instead.
Final Thoughts
Canning pears in syrup is a simple, rewarding project that brings the taste of late summer into your pantry all year long. With just a bit of effort, you’ll have jars of golden, tender pears ready for quick desserts, family breakfasts, or even gourmet pairings with cheese and wine. Once you’ve made them, you’ll understand why this recipe has been passed down for generations – it’s one of the best ways to preserve pears at home.