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Cinnamon Pears

Yield: 6 x half-litre (US pint) jars

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Yield 6 x half-litre (US pint) jars
Calories 47 kcal

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

  1. Wash pears. Cut in half lengthwise, core and peel. Place completed pear halves in a bowl of water with some lemon juice in it.
  2. 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.
  3. Put the apple juice in a saucepan and set on a burner to start heating.
  4. Poach the pears one layer at a time in the pot of boiling water, until they are hot throughout.
  5. Bring apple juice to full boil.
  6. 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.
  7. Leave 2 cm (1/2 inch) headspace.
  8. Tuck 1 cinnamon stick in each jar.
  9. Top up each jar with the hot apple juice.
  10. Debubble, adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process half-litre (US pint) jars for 20 minutes; litre (US quart) jars for 25 minutes. Increase time as needed for your altitude.
  15. Best after at least a few weeks of jar time.