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Easy Homemade Cinnamon Sugar Canned Pears

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These homemade cinnamon sugar canned pears are simple to make with basic equipment and taste like fall in a jar. Perfect for gifting, snacking, or using in desserts all year round.

Ingredients

Scale
  • 5 pounds firm pears (Bosc or Bartlett)
  • 3 cups granulated sugar
  • 6 cups water
  • 4 to 5 cinnamon sticks
  • 2 tablespoons lemon juice (bottled preferred)
  • 1 teaspoon vanilla extract per jar (optional)

Instructions

  1. Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly. Place jars in a stockpot, cover with water, and bring to a simmer. Keep hot until ready to fill. Place lids in a small bowl and cover with hot water to soften sealing compound.
  2. In a separate saucepan, combine 6 cups water, 3 cups sugar, and 4 to 5 cinnamon sticks. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and let simmer gently for about 15 minutes to infuse cinnamon flavor.
  3. Fill a large bowl with cold water and add 2 tablespoons lemon juice. Peel pears, cut in half, remove cores, and slice into quarters or thick slices (about ½ inch thick). Drop slices into lemon water to prevent browning.
  4. Remove a hot jar from stockpot using a jar lifter. Drain pear slices and pack tightly into jar, leaving ½ inch headspace. Add one cinnamon stick from syrup to each jar if desired.
  5. Using a canning funnel, pour hot cinnamon syrup over pears, leaving ½ inch headspace. Run a clean knife around inside of jar to release air bubbles. Wipe rim with clean, damp towel. Center lid on jar and screw band on until fingertip-tight.
  6. Place filled jars back into stockpot of simmering water, ensuring water covers jars by at least 1 inch. Bring to a full rolling boil, then process pint jars for 20 minutes (adjust for altitude if needed).
  7. Turn off heat and remove jars carefully with jar lifter. Place on a clean kitchen towel and cool undisturbed for 12 to 24 hours. Check seals by pressing center of each lid—if it doesn’t flex, it’s sealed. Store sealed jars in a cool, dark place.

Notes

For altitude adjustments: If above 1,000 feet, add 5 minutes processing time for every 1,000 feet above sea level. Don’t skip the lemon water bath to prevent browning. Keep jars hot to avoid cracking when adding hot syrup. Pack pears tightly but gently. Let syrup simmer longer (20-30 minutes) for deeper cinnamon flavor. Label jars with date and contents.

Nutrition

Keywords: canned pears, cinnamon pears, homemade canned pears, water bath canning, pear preserves, easy canning recipe, fall canning

Find it online: https://morselora.com/easy-homemade-cinnamon-sugar-canned-pears/