October 14, 2010

Cinnamon Pears

These pears are not your typical sweet and syrupy pear preserve.  The main liquid is vinegar which makes a wonderful counter balance to the sweetness of the sugar.  Add in cinnamon and cloves and you have a wonderful treat for a winter evening.  This is based off of a number of different old recipes. I hope that you will give it a try.

7 lbs pears, cored and quarted
6 cinnamon sticks, broken in half
1 t whole cloves
6 c cider vinegar
3 c white wine
8 c sugar or honey

Heat the vinegar, wine and sugar to boiling.  Add cinnamon and cloves. Stir until until sugar is dissolved. Reduce to a simmer and add the pears.  Simmer until the pears are tender.  Remove the pears and set aside.  Return the liquid to a boil.  Reduce until it become a syrup.  Distribute the pears and spices in your jars.  Cover with the syrup.  Process for 15 mins for pints and 25 for quarts.  Yield ~6 pint/3 quarts.

Note: I used the cinnamon sticks to hold the pears below the level of the liquid so there was NO chance of them floating and discoloring. 


  1. Nice to meet you at the harvest party. Would like to discuss your canning setup. Let's make email contact: joshuamcnichols at yahoo dot com.



  2. Sarah this is amazing! I just realized I've been here before - I think last Jan from the first can jam roundup. I dropped out when I realized that I would be forced to buy non-local things just to participate since my goal is to grow and put up what we neeed. You are so inspirational!
    xo, Sustainable Eats

  3. I have managed except for January to keep it local. I am glad that you have dropped by again. Your site is one that I also follow.