These pears are simple to make, and simply delicious, too!

One of these pear halves is delicious with a dollop of Greek yoghurt on it.

Contents hide

1 The recipe
2 Cinnamon Pears
3 Reference information
4 Recipe notes
5 Usage tips
6 Recipe Source
7 Nutrition information

The recipe

Jar size choices: Half-litre (1 US pint / 500 ml/ 16 oz) OR litre (US quart / 32 oz)

Processing method: Either water-bath or steam canning

Yield: 3 x litre (US quart) jars

Headspace: 2 cm (½ inch)

Processing time: Half-litre (pint) 20 minutes; litre (quart) 25 minutes.

Cinnamon Pears

Yield: 6 x half-litre (US pint) jars

Course Dessert

Cuisine American

Keyword Pears

Prep Time 45

Cook Time 45

Total Time 1 30

Servings 6 x half-litre (US pint) jars

Calories 47kcal

Metric - US Customary

Ingredients

4 kg pears (6 to 9 lbs, 18 to 27 medium-sized)
1 litre apple juice (unsweetened. 4 cups / 32 oz)
sticks cinnamon (about 5 to 10 cm / 2 to 4 inches long)

Metric - US Customary

Instructions

Wash pears. Cut in half lengthwise, core and peel. Place completed pear halves in a bowl of water with some lemon juice in it.
Put a broad pan such as a Dutch oven with 5 to 10 cm (a few inches) of water in it on to start boiling.
Put the apple juice in a saucepan and set on a burner to start heating.
Poach the pears one layer at a time in the pot of boiling water, until they are hot throughout.
Bring apple juice to full boil.
Pack hot pears into half-litre (US pint) or litre (US quart) jars, core cavity downwards. It's okay to layer them in the jar.
Leave 2 cm (½ inch) headspace.
Tuck 1 cinnamon stick in each jar.
Top up each jar with the hot apple juice.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process half-litre (US pint) jars for 20 minutes; litre (US quart) jars for 25 minutes. Increase time as needed for your altitude.
Best after at least a few weeks of jar time.

Nutrition

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Recipe notes

The apple juice quantity is approximate. You may need more or less.

Instead of boiling the apple juice in a pot, you could zap it to boiling in a microwave.

The expectation would be that the pears are going quite warm to hot into the jars — as opposed to room temperature or cold.

Don’t use Asian pears for this; they aren’t as acidic as European pears, and this recipe was developed for European pears.

Don’t use the variety of pears known as Comice — they don’t hold their shape well in cooking or canning.

Usage tips

Jazz up a plain cake mix — open a jar of cinnamon pears, separate fruit and liquid saving the liquid. Chop fruit into chunks, set aside. Use the liquid for the water called for in the cake mix directions, topping up as may be needed with tap water to meet the amount of liquid required. Once the cake mix is fully beaten, fold in the fruit chunks manually, then proceed with package directions.

Recipe Source

Cinnamon Pears. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 20

Nutrition information

Serving size: ½ pear

(Nutrition based on assumption that a pear has absorbed 1 tbsp apple juice.)

Per ½ pear. 47 calories.

Weight Watchers PointsPlus®: Per pear half, 1 point.

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.