A little sweet and a little spicy, these pears make a perfect side dish for almost any meal. Luckily, once you can them, they'll keep for up to a year!

Source: Better Homes and Gardens


Recipe Summary test

35 mins
5 mins
20 mins
60 mins
6 pints


Ingredient Checklist


Instructions Checklist
  • Peel, halve, and core pears. To prevent discoloration, place pear halves in ascorbic acid color-keeper solution as soon as they are peeled and cut. Set aside.

  • For syrup, in a 6- to 8-quart heavy pot combine cranberry juice, honey, lemon juice, crystallized ginger, stick cinnamon, and whole cloves. Bring to boiling, stirring constantly; reduce heat.

  • Drain pear halves; add to syrup in pot. Stir in brandy. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until pears are almost tender, stirring occasionally.

  • Using a slotted spoon, pack hot pear halves into hot clean pint canning jars, leaving a 1/2-inch headspace. Ladle hot syrup over pears, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

262 calories; carbohydrates 67g; insoluble fiber 6g; sugars 55g; protein 1g; vitamin a 48.6IU; vitamin c 39.6mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 5mg; potassium 253mg; calcium 20.2mg; iron 0.5mg.