Canning Pear Pie Filling

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This smooth, spiced pear pie filling is thickened with Clear Jel and safe for water bath canning. Use it in classic pies or spoon it over oatmeal, pancakes, cheesecake, or ice cream for an easy, homemade dessert.

Prep Time20

Cook Time10

Canning Time30

Total Time1

Course: pie filling

Cuisine: American

Keyword: pear canning recipe

Servings: Servings, Makes 1 quart or 7 quarts, see notes

Equipment

Ingredients

For a Single Quart:

3 ½ cups pears peeled and sliced
1 cup sugar
¼ cup plus 1 tablespoon Clear Jel
¾ cup cold water or juice
¼ cup bottled lemon juice
⅛ teaspoon cinnamon optional
⅛ teaspoon almond extract optional

For a 7 Quart Canner Batch:

6 quarts pears peeled and sliced
7 cups sugar
2 cups plus 3 tablespoons Clear Jel
5 ¼ cups cold water or juice
1 ¾ cups bottled lemon juice
1 teaspoon cinnamon optional
1 teaspoon almond extract optional

Instructions

This is a flexible recipe that allows you to choose to make the pie filling by the quart or by the 7 quart canner batch. Choose which version you're making and use only the ingredients for your batch size listed above.
Prepare jars, lids, and water bath canner.
Wash, peel, and core your pears. Cut into slices ½ inch thick.
Fill a pot with a few quarts of water and bring to a boil. Cook the pear slices for one minute after the water has returned to a boil to blanch the fruit. Remove and drain, placing in a covered dish to hold in the heat.
In a fresh pot, combine sugar and Clear Jel. Add the room temperature or cold water (or juice) and spices. Do not use the hot blanching liquid, it'll clump the clear jel. Stir or whisk until the Clear Jel has fully dissolved.
Once entirely dissolved, set heat to medium-high. Stir the mixture continuously as it thickens and heats. When bubbling, add the lemon juice and boil for one more minute, stirring all the while.
Remove from heat, fold in the drained, blanched fruit into the thickened clear jel and ladle into prepared canning jars. De-bubble the mixture and leave 1 inch headspace before cleaning the rims and applying 2-part canning lids. Immediately process in a water bath canner, processing both pints and quarts for 30 minutes below 1,000 feet in elevation (adjusting time as needed for altitude, see notes).
Once processing time is complete, turn off the heat and allow the jars to rest for another 10 minutes. Remove with the help of a jar lifter and place atop a towel to cool, undisturbed.
Check seals after 12 to 24 hours. Move any unsealed jars to the refrigerator for prompt consumption. Properly stored and sealed jars will keep at the best quality for one year. Refrigerate after opening.

Notes

Clear Jel Only: Do not substitute with regular cornstarch, flour, tapioca, or arrowroot. Only Clear Jel is safe for canning.

Juice Options: Water works fine, but apple or pear juice gives a richer flavor.

Spice Variations: Swap cinnamon for ginger, cardamom, or nutmeg for different flavor profiles.

Both measurements for a full 7 quart canning batch and a single quart have been given, choose which recipe size suits your needs. Multiply ingredients for the single quart batch to yield batches between 1 and 7 quarts.

Altitude Adjustments

This recipe can be canned in pints or quarts, and the canning times are the same fore both jar sizes.

0 to 1,000 Feet in Elevation: 30 minutes
1,001 to 3,000 Feet in Elevation: 35 minutes
3,001 to 6,000 Feet in Elevation: 40 minutes
Above 6,000 Feet in Elevation: 45 minutes

Nutrition