Canning · Recipes

Cinnamon ‘Pear’adise.


Sweet juicy pears, spicy cinnamon, smooth maple syrup and sweet luscious honey. Put these all together and you have a canned pear that captures the very essence of the season in a sweet, spicy and subtle way. Put them through the canner and you have these beauties to look forward to all winter long. That is, if you guard them from your family!

Since these pears are naturally sweetened they have the extra preserving quality a sweetener adds, but makes this mommas heart sing since I know I am not loading my family up with more sugar. Plus the flavor can’t be beat! My family looks forward to pear season ever since I created this recipe about 5 years ago. When my husband took his first taste he christened them Cinnamon ‘Pear’adise and the name has stuck. These are so delicious that after the pears are eaten my husband and kiddos fight over who gets to drink the juice!


The process of canning pears is really simple and is a great first canning recipe if you are new to canning! It only requires a water bath canner, some jars and lids, a few ingredients and a little time. Then the rewards of these juicy pears available in your pantry all winter long just can’t be beat!




Cinnamon ‘Pear’adise

(Makes 7 quarts of pears)

-About 20lbs pears

-12 cups water

-1/2 cup honey

-1/2 cup pure maple syrup

-7 cinnamon sticks OR 7 teaspoons crushed cinnamon chips

1. Begin by washing and sanitizing 7 quart size canning jars and washing 7 lids and rings to fit your jars. Set the lids and rings aside.

2. Slice and core your pears filling the jars with them. I like to do bigger slices, but you can cut them any way you prefer. Fill your jars as full as you can without crushing the pears and making sure to leave about 1 inch headspace.

3. When you are almost finished filling your jars, pause to start the syrup. Place the water, honey and maple syrup into a stockpot and turn to medium high. Bring to a gentle boil and then turn off. This is great to start while you are on your last few jars so it can come to a boil while you finish.

This is also a good time to start your canner warming. You do not want to place hot jars into cold water so it is good to get your canner water started. Fill your canner about half way with hot water and turn it on to start it warming up.

4. Once you have your jars completed filled with pears place 1 cinnamon stick or 1 teaspoon crushed cinnamon stick into each jar.

5. Next pour the hot syrup into each jar filling the jar until it is full except for one inch of headspace. Wipe the rims with a warm clean cloth to allow for a good seal and place a lid and ring on each jar.

6. Lower each jar into your warm canner and add any water you need to in order to ensure the jars are covered by few inches extra water.

7. Place the lid on the canner and bring to a full boil. Once boiling set your timer for 25 minutes. Once the 25 minutes is up, turn off the canner and allow to cool until you can open and remove the jars with a canning jar lifter without getting burned by the steam. Remove jars to a towel in a quiet corner and allow to sit for 24 hours. Remove rings, check the seals, wipe the jars and label. You now have cinnamon ‘pear’adise on your shelf!

NOTE: You can also use pint jars if you prefer smaller portions. If using pints simply can for 20 minutes instead.




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