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Cinnamon Pears
Yield: 6 x half-litre (US pint) jars
Course
Dessert
Cuisine
American
Keyword
Pears
Prep Time
45
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
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
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
Serving:
1
g
|
Calories:
47
kcal
|
Carbohydrates:
12.4
g
|
Protein:
0.3
g
|
Fat:
0.1
g
|
Sodium:
1
mg
|
Fiber:
2.2
g
|
Sugar:
8.5
g