The pear's firmer texture carries well through the preserving.

Ingredients (14 quarts)
  • 1 bushel pears
  • 1 cup lemon juice in 2 gallons of water
  • 2 gallons honey or sugar syrup, medium
  1. Wash pears in cold water.
  2. Remove skins, halve, core and put in lemon water.
  3. Heat syrup to boiling.
  4. Once all pears are done, add to boiling syrup and boil for 5 minutes.
  5. Fill jars gently pressing down to get as much fruit in as possible.
  6. Cover in boiling syrup, ½" headspace. Remove air bubbles.
  7. Water bath for 30 minutes.


Coring pears can be tricky. There is a center round core that contains the seeds, but there is also a fiber that runs the whole length of the pear. Both need to be removed.