Marry Pioneer Woman Pear Preserves — you know those jars of jam that feel like they came from someone’s grandma’s pantry? this is that. sweet, spiced, kinda rustic, kinda perfect. it’s sticky and warm and spreads like a memory. takes a little time but it’s not hard. just… make it when you’re in the mood to slow down.
Jump to RecipeIngredients Needed
- 6 cups peeled, cored, sliced pears: firm ones. not mushy.
- 1 cup water: gets it simmering.
- 1 tbsp lemon juice: keeps it bright.
- 1 (2 oz) packet powdered fruit pectin: helps it gel.
- 8 cups white sugar: yeah it’s a lot. it’s preserves.
- ½ cup packed brown sugar: adds depth.
- 2 tsp ground allspice: warm and cozy.
- 2 tsp ground nutmeg: more cozy.
How To Make Pioneer Woman Pear Preserves
Sterilize Your Jars First:
Check the jars. No cracks, no rust on the rings. Boil the jars in hot water for 10 minutes. Soap the lids and rings separately. This part’s boring but necessary.
Cook the Pears:
Big pot. Add pears, water, lemon juice. Cover and simmer about 10 mins. They’ll soften up but shouldn’t fall apart. Don’t walk away and forget them (I’ve done it, it’s not great).
Add Pectin + Boil:
Stir in the pectin. Bring it to a full boil. Then dump in all the white sugar and stir ‘til it dissolves. Keep it at a hard boil for a solid minute.
Spice It Up:
Kill the heat. Stir in brown sugar, allspice, and nutmeg. It’ll smell insane at this point. Don’t eat it out of the pot. I mean. You could. But don’t.
Jar It:
Ladle hot preserves into hot jars. Leave about ½ inch at the top. Use a clean butter knife or chopstick to poke out the air bubbles. Wipe the rims. Lid them tight.
Boil Them:
Put the jars on a rack in a big pot, cover with water by at least 1 inch. Boil hard for 10 minutes. Carefully lift out (tongs are your friend). Let them sit for 12–24 hours.
Check Seals:
Next day, poke the tops. If the lid pops, nope — it didn’t seal. Fridge that one. The sealed ones can go in the pantry. You did it.
Recipe Tips
- Firm pears hold their shape. Mushy = pear sauce.
- Sterilize everything. Even if it feels overkill.
- Too much sugar = candy. Too little = soup.
- Don’t overcook the fruit.
- Always check for seals — nothing worse than moldy jam.
How to Store Leftovers
Fridge: Sealed = shelf stable. Open = fridge. Lasts about 3 weeks.
Freezer: Use freezer-safe jars. Leave room at the top. Keeps for 6 months.
Nutrition Facts (Approx. per 1 tbsp)
- Calories: 11.31
- Sodium: 0.02 mg
- Protein: 0.04 g
- Fat: 0.03 g
- Carbs: 2.98 g
- Fibre: 0.28 g
- Sugar: 2.3 g
FAQs
Can I use less sugar?
You can, but it might not set right. You’ll need low-sugar pectin if you go that route.
Do I need to peel the pears?
Yes. Skins go chewy in preserves. It’s worth the extra step.
What kind of pears work best?
Bartletts or Anjou — firm but not rock-hard.
How long do sealed jars last?
Up to a year if stored right. Cool, dark, dry.
Can I skip the water bath?
You can, but you risk spoilage. It’s not worth it. Boil them.
Pioneer Woman Pear Preserves Recipe
Course: DessertCuisine: AmericanDifficulty: Easy6
servings20
minutes15
minutes11.31
kcalSweet, sticky pear preserves spiced with nutmeg and allspice — perfect for toast, biscuits, or just spooning out of the jar when no one’s looking.
Ingredients
6 cups peeled, cored, and sliced pears (about 6 medium)
1 cup water
1 tbsp lemon juice
1 (2 oz) packet powdered fruit pectin
8 cups white sugar
½ cup packed brown sugar
2 tsp ground allspice
2 tsp ground nutmeg
Directions
- Sterilize jars and lids in simmering water.
- Simmer pears, water, and lemon juice for 10 mins.
- Stir in pectin, bring to full boil. Add sugar, boil 1 min.
- Remove from heat, stir in brown sugar and spices.
- Fill jars, leaving ½ inch. Wipe rims, seal.
- Process in boiling water bath for 10 mins.
- Let cool 12–24 hrs. Check seals.
Notes
- Use firm pears for best texture.
- Don’t reduce sugar without adjusting pectin.
- Check every jar lid for a seal the next day.
- Store unsealed jars in the fridge, eat first.
