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Homemade Spiced Pear Preserves (Small Batch, Easy Recipe)

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This small batch spiced pear preserves recipe is a simple, foolproof way to capture the essence of autumn in a jar. Made with just pears, sugar, lemon, and warm spices, it’s perfect for gifting or enjoying on a cozy morning.

Ingredients

Scale
  • 3 pounds ripe but firm pears (Bosc or Anjou), peeled, cored, and diced into ½-inch pieces
  • 2 cups granulated sugar
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract added at the end)
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • 3 whole star anise
  • 4 whole cloves
  • 1 thin strip of lemon zest (no white pith)
  • Pinch of salt

Instructions

  1. Prep your pears (15 minutes): Peel, core, and dice 3 pounds of pears into ½-inch pieces. Toss with ¼ cup lemon juice in a large bowl to prevent browning.
  2. Maceration (30 minutes, hands-off): Add 2 cups sugar to the pears and stir gently. Let sit for 30 minutes at room temperature to draw out juices.
  3. Start cooking (5 minutes active): Transfer pear-sugar mixture to a heavy-bottomed pot. Add split vanilla bean (scraped seeds and pod), cinnamon stick, star anise, cloves, lemon zest strip, and a pinch of salt. Bring to a gentle boil over medium heat, stirring occasionally.
  4. Simmer and reduce (45-60 minutes): Reduce heat to medium-low for a steady simmer. Stir every 5-7 minutes. Cook until pears become translucent and liquid thickens.
  5. Test for doneness (1 minute): After about 45 minutes, place a small plate in the freezer for a few minutes. Drop a spoonful of preserves onto the cold plate and let sit for 30 seconds. Run your finger through the center—if it holds its shape, they’re done. If runny, cook 5-10 more minutes and test again.
  6. Remove spices (2 minutes): Once done, remove cinnamon stick, star anise, cloves, vanilla bean pod, and lemon zest strip using tongs.
  7. Add vanilla if using extract: Stir in vanilla extract now if using instead of a bean.
  8. Jar the preserves (10 minutes): While hot, ladle into sterilized jars, leaving ¼-inch headspace. Wipe rims, screw on lids fingertip-tight. Refrigerate for short-term use or process in a water bath canner for 10 minutes for long-term storage.

Notes

Don’t walk away from the pot; preserves can scorch quickly. Use the cold plate test for doneness. Skim foam that rises during cooking. Sterilize jars properly. For best flavor, let preserves sit for a week before using.

Nutrition

Keywords: spiced pear preserves, small batch preserves, homemade jam, pear jam, fall preserves, easy preserves recipe

Find it online: https://twinkletaste.com/homemade-spiced-pear-preserves-small-batch-easy-recipe/