Grandma's Pear Preserves Recipe -
Grandma's Pear Preserves Recipe
  • READY IN 45 mins

Grandma's Pear Preserves

Recipe by  

"Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have."

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Ingredients Edit and Save

Original recipe makes 6 - 8 ounce jars Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
  2. In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
  3. Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2003

Great flavor and easy to make... I followed the recipe exactly and it turned out great. I was looking for a Pear jam recipe, so after the pears cooked I used my handheld mixed and pureed the pears before adding the pectin. Great recipe. Yum! Although be prepared... it makes a big batch.

Most Helpful Critical Review
Jan 22, 2007

okay, I knew making this that there was a chance of it being syrupy (reading the reviews) but, as it's the only pear jelly recipe I thought I would give it a try. Sure enough, very, after asking my mothers I have come up with this for future readers. 1. I used liquid pectic (3oz). My mother swears that gramma used to use powdered because she thought it also contained geletin. so, I'm wondering if the other syrupy reviewers used liquid? Also, the recipe did not state whether I should mash the pears, so basically I have pears in syrup. Taste pretty good though, which is why I gave it two stars. Will use on pancakes or something. *Updated* mashed the pears and recanned. worked out much better. So, mash your pears or you get syrup.

Sep 19, 2003

This looked like a really good preserve recipe, but there was way too much syrup for the amount of pears. Could there be a mistake in the amount of sugar called for? 8 cups seemed like a lot for only 6 cups of pears. Definitely won't do again unless a recipe correction is received.

Sep 26, 2006

This makes wonderful jam. I followed the recipe exactly as written. The jam set quickly and was perfectly spiced. It's great on a bagel with cream cheese, as suggested by another reviewer. It is also great on a peanut butter sandwich or by itself. Perhaps the other reviewers didn't let the jelly boil long enough after adding the pectin or sugar. That could make a difference.

Sep 08, 2007

I just made this recipe; I was originally looking for a pear butter recipe and this seemed pretty close after reading the reviews. I reduced thecwhite sugar by 1/2-1 cup; reduced the nutmeg by 1/2 tsp, the cloves by 1 tsp, and added 3/4 tsp cinnamon. I also increased the lemon juice to 2 TBSP and reduced the water by 1/2 cup. After simmering the pear chunks I used my immersion blender to "puree" the pears (I did leave some fruit chunks). I added a 1/2 tsp butter when I added the pectin to help reduce foaming. I think I cooked the final mixture before the brown sugar and spice additions for 10 or more minutes to ensure setting. I filled 10 8 oz. jars in the end and had a fragrant, tasty "butter." If I made this again I think I would replace the water with pear nectar for added "pearness."

Sep 18, 2003

I was looking for a spicy pear preserve recipe and am glad I found this one! It is easy and very, very yummy. I am looking forward to making a pear preserve cake at Christmas with a jar of these! These are a perfect fall/winter preserve for your breakfast and brunch table. Would make lovely gifts too.

Dec 23, 2006

This recipe is great!! I had some pears from my Fathers pear tree and froze them. I thawed them, cut them up and made this recipe. I did alter it a bit (I always seem to be altering recipes). I did not have nutmeg so I used cinnamon. I also doubled the amount of cinnamon and Allspice. And I added more brown sugar. Made an amazing batch of Preserves. Tastes excellent. I got 7 1/2 pint jars and 2 pint jars. Two of the half pint jars are more liquid than the rest, does anyone know why this would be? Anyway I highly recommend this recipe. It is delicious.

Oct 13, 2003

I thought this recipe turned out excellent and is now my favorite recipe for pear preserves. I have canned a lot of pear preserves but decided to try a new recipe and found this one and I love it. It has a wonderful rich flavour and very easy to make. Thanks for sharing this recipe


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  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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