Spiced Canned Pears

These spiced canned pears are a cozy way to preserve the season’s bounty. Infused with star anise, cinnamon, and cardamom, they balance natural pear sweetness with warm spice — perfect for enjoying straight from the jar or as a topping for desserts and savory dishes.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 6 pint jars

Course: Dessert, Side Dish

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the pears

5-6 lb ripe Bartlett pears, peeled, cored, and quartered
1 tsp fresh lemon juice or ½ tsp citric acid to prevent browning

For the syrup

2 cups granulated sugar
2 quarts water
2 whole star anise pods
4 whole green cardamom pods, gently crushed
1 stick cinnamon

Method

Prepare Your Canning Setup: Fill a large stock pot with water, place a canning rack inside, and bring to a boil. Wash lids in hot soapy water.
Prep the Pears: Peel, core, and quarter pears. Place in a large bowl of cold water with lemon juice or citric acid to prevent browning.
Make the Spiced Syrup: Combine water, sugar, star anise, cardamom, and cinnamon in a large pot. Bring to a boil, stirring until sugar dissolves.
Cook the Pears: Add drained pears to the syrup. Boil gently for 5 minutes to soften slightly and infuse flavor.
Fill the Jars: Remove jars from boiling water. Pack hot pears into jars, pour in syrup to cover, leaving ½ inch headspace. Wipe rims, add lids, and tighten bands fingertip-tight.
Process the Jars: Return filled jars to boiling water bath, ensuring 1 inch water coverage. Process for 20 minutes.
Cool and Store: Remove jars to a towel-lined surface. Let cool undisturbed until lids seal. Store in a cool, dark place for up to 1 year.

Notes

Choose slightly underripe pears for better texture after canning. Swap star anise for cloves or add orange peel for a different flavor. Reduce sugar slightly for a lighter syrup, but avoid going sugar-free without an approved method.