This easy pear preserves recipe is made with fresh pears, brown sugar and lemon juice. 3 simple ingredients create a delicious jam right in your slow cooker with barely any hands on work. It's a dump-and-go slow cooker recipe- you don't even need to peel the pears! Use your homemade pear preserves on toast, croissants, biscuits, bagels or add to other recipes.
Table Of Contents
This pear preserves recipe uses only 3 simple ingredients: pears, brown sugar, and lemon juice. It's naturally thickened without pectin and is incredibly easy and delicious.
I love my crockpot for making busy weeks feel less hectic. And for making homemade alternatives without all the hands on work that comes with watching something simmer on a stove. Simply cut your fresh pears, mix with brown sugar, water and lemon juice and let the slow cooker work it's magic.
Use this preserves recipe on toasted white bread, zucchini bread, or pumpkin bread, inside crescent rolls, or on a fruit pizza.
One of my other favorite recipes for the kids is homemade creamy hot chocolate. We let it slow cook for a few hours while out playing in the cold winter afternoons, then come inside and let it warm us up!
I have an 8 quart Crock Pot that has lasted 15 years so far. Slow cookers are relatively inexpensive and are a great kitchen appliance for beginner and expert cooks alike. For all the use I've gotten out of mine, I'd say that it is an investment well worth it.
Ingredients
For this recipe, you only need 3 ingredients:
- Pears
- Brown sugar
- Lemon juice
Instructions
This is a seriously easy recipe! The skin on the pears is thin and soft enough that you do not even need to peel them. This saves so much time!
Here are the steps:
- Cut the pears around the core and place into the crockpot.
- Add the sugar, water and lemon juice. Stir and set crockpot to 4 hours on high.
- Once the 4 hours has passed, use an immersion blender to puree the cooked pears. You don't need to eliminate every chunk, but they should be mostly smooth with little chunky bits.
- Set the slow cooker to low for 6-8 more hours. The time will depend on how ripe the pears were initially. For overripe pears, 6 hours is plenty of time. Less ripe pears will likely take the full 8 hours.
Bonus: you can taste your cooking preserves throughout the process!
When finished, the pear mixture will have the consistency of homemade applesauce and will be deep brown in color.
Enjoy!
Pear Preserve Recipe Variations to Try
- Spiced: for spiced pear preserves, add 2 teaspoons of one or more warming spices like ginger, cinnamon, nutmeg, or allspice.
- Pumpkin-spiced: add 2 teaspoons of pumpkin spice seasoning for an extra fall-like variation.
How To Store
Transfer to a mason jar or other airtight container for storage and keep them in the fridge for up to 2 weeks. It can be stored in the freezer for around 6 months.
Recipe FAQs
There are a few ways to thicken preserves naturally without using pectin. First, let it set and cool completely in the fridge. The longer it sets, the thicker and more gelled it will become. Sometimes you need to let it cool overnight.
If it is still not as thick as you'd like after setting overnight, return the preserves to the crockpot and cook again on low for 4 hours. You can repeat this until the preserves are reduced to your liking.
Another option is to add chia seeds. Chia seeds have a natural gelling ability and can help to thicken preserves and jams. Add 1 tablespoon of chia seeds to every 1 cup of pear preserves and stir. You can puree the chia and pear mixture if you do not want the seeds to be visible.
Anjou, Bartlett, Bosc, and Comice are the best pears to use for preserves and/or canning.
There is no need to peel the pears. The skin on fresh pears is very soft and will fall apart and disintegrate into the other ingredients as they cook.
Recipe
Pear Preserves Recipe
Equipment
Ingredients
- 3 lbs pears cored and sliced
- ⅓ cup water
- 2 tablespoon lemon juice
- 3 tablespoon brown sugar
Instructions
- Combine pears, water, lemon juice, and brown sugar in the slow cooker. Set to high for 4 hours.
- When 4 hours has passed, blend the pear mixture with an immersion blender or mash until mostly smooth. Set to low for another 6 to 8 hours. The time will depend on how ripe the pears were initially. For overripe pears, 6 hours is plenty of time. Less ripe pears will likely take the full 8 hours.
- Stir and transfer to a mason jar or airtight container. Store in the fridge for up to 2 weeks.
Notes
Nutrition
DJM says
I have my own pears so how many cups will 3 pounds give me. I am making it now.
Kristina Tipps says
You should get about 3-4 cups. Enjoy!
Deborah says
This is exactly the recipe I’m looking for! I am a “newbee” water bath canner and I would like to process this pear recipe … is it ok to pack in hot jars and process for … I’m guessing 10 minutes for shelf stable ?
T Ben says
You should have said in recipe to peel the pears first. First time I made this, didn't come out. Second time I peeled the pears and it was great! I also added teaspoon of salt. Makes a difference.
CJ says
I didn’t peel mine and they were delicious!
NANCY says
Super easy! I added the spices and it was amazing!
Shelly Stuever says
Can this recipe be water bathed canned for long term storage? If so, what would be the time required for processing?
Kristina says
Hi Shelly, I am not sure if it can be canned as I am not familiar with canning.
Cheryle McCann says
I can all the time. This can be water bath canned since it has lemon juice. I actually canned some yesterday. Processed for 10 minutes.
Denise Parsons says
I canned a lot of pears today and will be canning the rest as spiced jam like this recipe. I will process it in a water bath for about 20 minutes. I know most recipes say 10 minutes for hot pack, but will do 20 just to be on the safe side.
GLORIA SANTOS says
Thanks Cheryl, I just received about 3 pounds of pears, am going to water bath. Yum!
Hannah says
Can you freeze it?
Kristina says
Yes, it will last about 6 months in the freezer.