It's Fall, my favorite time of year! We don't get much Fall weather in San Diego; in fact, it's October 15th, and it's 98 degrees today! However, this nasty weather doesn't keep me from wanting to partake in my favorite Fall activities. Like making this Pear Apple Preserves!
Why This Recipe Works
What says Fall more than apples and pears? Pumpkins! Wait, did I just say that? Forget pumpkins for the time being. Yesterday, I made my first batch of Pear-Apple Preserves. All I can say is, "Lord have mercy, this stuff is amazing!"
This preserves not only goes great on buttered toast but it makes a great dessert topping as well. Especially on French vanilla ice cream. Sprinkle some nuts on top and you've got yourself a delicious and super-easy dessert!
By the way, my Pear-Apple Preserves would go great as a strudel filling!
How to Make This Recipe
Place diced fruit in a dutch oven. Cover with the sugar and spices. Add the lemon juice, zest, and vanilla.
Cook over low heat, uncovered until the sugar begins to dissolve. Stir and allow to come to boil over medium heat.
Meanwhile, prepare the jars by sterilizing them in boiling water.
When the fruit mixture comes to a boil, set the timer for 30 minutes. As the preserves cooks down, you may need to mash some of the fruit into smaller pieces.
Continue to stir occasionally to keep the mixture from burning.
When the time is up, the fruit should be translucent, and the syrup should be pretty thick. If the preserves is still too watery, it may need to be cooked a little longer.
Pour into sterilized jars, using the proper canning tools (funnel, tongs, etc.) Once the lids are screwed on tightly, Place the jars back into the boiling water and process for ten additional minutes.
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Pear-Apple Preserves
Ingredients
- 1.5 lbs. apples peeled and chopped
- 1.5 lbs. pears chopped
- 3 cups white sugar
- 1 medium lemon zested and juiced
- ½ tsp. vanilla extract
- ½ tsp. cinnamon
- ½ tsp. cardamom
- ¼ tsp. nutmeg freshly grated
- ¼ tsp. cloves
Instructions
- Place diced fruit in a dutch oven. Cover with the sugar and spices. Add the lemon juice, zest, and vanilla.
- Cook over low heat, uncovered, until the sugar begins to dissolve. Stir and allow to come to boil over medium heat.
- Meanwhile, prepare the jars by sterilizing them in boiling water.
- When the fruit mixture comes to a boil, set the timer for 30 minutes.
- As the preserves cooks down, you may need to mash some of the fruit into smaller pieces.
- Continue to stir occasionally to keep the mixture from burning.
- When the time is up, the fruit should be translucent, and the syrup should be pretty thick. If the preserves is still too watery, it may need to be cooked a little longer.
- Pour into sterilized jars, using the proper canning tools (funnel, tongs, etc.) Once the lids are screwed on tightly, Place the jars back into the boiling water and process for ten additional minutes.
Elizabeth says
Hi, i am new to canning and dont have a dutch oven. Can i do this in a pot instead?
Hilda Sterner says
Hi Elizabeth,
Yes, definitely, a pot will work.
Linda McGrue says
After the jars are filled, where should they be stored, in a cool, dark place or in the refrigerator and for how long? Thanks
HildaSterner says
Hi Linda,
If you process them in boiling water after filling the jars, you can store them in a pantry for at least six months. If you don't process them, I would recommend keeping them in the fridge. Once opened, I recommend consuming the preserves within a month or so.
Cindi Atkinson says
Looks amazing
HildaSterner says
You did just have a birthday, so.....