I partnered with Ball® Home Canning for this post. The opinions are my own based on my experience. I was not financially compensated for this post.
It’s canning season, and Ball® Home Canning is highlighting why canning and fresh preserving is “time well spent.” They are sharing tips and monthly recipes on the Time Well Spent site here. This month, I decided to try this Honey Cinnamon Pears recipe, which are great to eat with oatmeal, on top of ice cream, or even just on their own straight from the jar!
New to canning? You’ll want to see last month’s Mixed Berry Jam recipe and Canning 101 tips here.
This was a pretty quick process, with delicious results. I canned the pears one afternoon, and then enjoyed them on my oatmeal for breakfast the next morning.
The whole family loved it, as it has just the right amount of cinnamon.
One tip to make the recipe even easier: use an apple slicer/corer like this one (affiliate link) to cut the pears. This not only saves a lot of cutting time, but you also get great consistently shaped slices.
Enough from me, here’s the recipe so you can try it for yourself!
Honey Cinnamon Pears Recipe
Recipe source: Ball® Home Canning
- 6 lbs. mixed green and red pears, unpeeled, quartered and cored
- 3 cups water
- 2 cups unsweetened apple juice
- 1 Tbsp. lemon juice
- 1 c. honey
- 6 cinnamon sticks
- Fruit Fresh or 3 Tbsp. lemon juice
- Makes about 6 pints
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine Fruit Fresh or lemon juice in a bowl with enough water to cover pear quarters; let soak until syrup is simmering.
- Combine water, apple juice, lemon juice and honey in a 4 qt. saucepan set over medium heat. Bring to a simmer.
- Add pears to honey syrup and stir gently until heated through.
- Place one cinnamon stick into a jar; pack hot pears in jar leaving a ½ inch headspace. Ladle hot syrup over pears, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
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