Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a simple recipe and posted per recipe request. The recipe doesn't state if you should peel and core the pears before cooking them, I would definitely not skip this step, I think the pear peels would make some pretty gritty preserves.

Ingredients Nutrition


  1. Boil 2 cups sugar and 2 cups water together for 15 minutes.
  2. Add pears and sliced lemon and cook 15 minutes.
  3. Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick.
  4. Pack into clean hot jars and seal at once.


Most Helpful

Tried the recipe tonight. It was quick the pears tasted so sweet. Didn't think I would ever get the syrup thick enough. Guess I was rushing it

brenandcon October 19, 2002

I coverd the pears with the sugar and let them set over night in the fridge. I also cut the water by half and cooked the pears SLOWLY over med-low heat. They turned out perfect with a good texture and color.

CDale August 15, 2003

This recipe was great, and easy even for a first timer. I sliced pears very thin using a mandolin slicer. I did change the amounts of water per recommendation, I used only a total of 2 cups, and I also only used 3 cups of sugar. They cooked for about an hour and I also added about a tsp. of cinnamon at the end of cooking. I think they had a great flavor and the lemon gave them a really fresh taste. I tried the recipe again a few days later and omitted the lemon slices and instead added only lemon juice because my husband bit down on one of the lemon rinds from the first batch and didn't like it very much. I think that was a mistake because it took twice as long for the liquid to thicken up, and never did get as thick as the first batch. By the time it was done my pears had fallen apart and resembled applesauce. They still tasted great and wound up being kind of like a cross between jam and applesauce. However I will stick with the lemon slices next time and just let hubby pick them out if he doesn't like them! :)

Q Horse Mama October 10, 2011

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