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Homemade Spiced Pears in Vanilla Syrup: Easy Canning Recipe

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These homemade spiced pears in vanilla syrup are a happy accident turned into a beloved recipe. Firm pears are poached in a fragrant vanilla-spice syrup, then canned for a versatile treat perfect for desserts, gifts, or breakfast.

Ingredients

Scale
  • 6–8 firm, ripe pears (about 3 pounds), Bosc or Anjou recommended
  • 1 tablespoon fresh lemon juice
  • 3 cups water
  • 2 cups granulated sugar
  • 2 whole vanilla beans (or 3 tablespoons pure vanilla extract)
  • 3 cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 star anise (optional)
  • Pinch of salt

Instructions

  1. Prep the pears: Peel the pears, leaving the stems intact. Using a melon baller or small spoon, core each pear from the bottom, working carefully to remove the seeds without breaking through the stem end. As you finish each pear, rub it with lemon juice to prevent browning. Place the prepped pears in a bowl of water with a splash of lemon juice while you finish the rest.
  2. Make the vanilla syrup: In a large pot, combine the water, sugar, and a pinch of salt. Split the vanilla beans lengthwise with a sharp knife and scrape the seeds into the pot, then toss in the pods too. Add the cinnamon sticks, whole cloves, and star anise if using. Bring everything to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely. Reduce the heat to low and let the syrup simmer for 10 minutes.
  3. Poach the pears: Gently lower the pears into the simmering syrup using a slotted spoon. They should be mostly submerged — if they’re not, add a little more water. Place a round of parchment paper directly on the surface of the liquid. Simmer for 15-20 minutes, depending on the size and ripeness of your pears. You want them tender when pierced with a knife but not falling apart. Test one after 12 minutes to gauge where you’re at.
  4. Pack the jars: Using a slotted spoon, carefully transfer the pears to your sterilized jars, standing them upright with the stem pointing up. Leave about 1/2 inch of headspace at the top. Remove the vanilla bean pods and cinnamon sticks from the syrup with tongs — you can tuck one cinnamon stick and a piece of vanilla pod into each jar for visual appeal. Ladle the hot syrup over the pears, maintaining that 1/2 inch headspace. Run a clean knife or bubble popper around the inside of each jar to rel…
  5. Process the jars: Wipe the jar rims clean with a damp paper towel. Place the lids and screw bands on, tightening just until fingertip-tight — don’t overtighten. Lower the jars into your water bath canner or stockpot filled with enough water to cover the jars by at least an inch. Bring to a rolling boil, then process for 20 minutes (adjust for altitude if needed — add 5 minutes for every 1,000 feet above sea level).
  6. Cool and check seals: Using your jar lifter, carefully remove the jars and place them on a clean kitchen towel or cooling rack. Leave them undisturbed for 12-24 hours. You’ll hear the satisfying ‘pop’ of the lids sealing as they cool. After they’re completely cool, press the center of each lid — it shouldn’t flex up or down. Store any unsealed jars in the refrigerator and use within 3 weeks.

Notes

Choose pears that are ripe but still firm. Don’t skip the lemon juice bath to prevent browning. Simmer gently, not boil. Test for doneness early at 12 minutes. For a refrigerator version, skip the water bath processing and store in the fridge for up to 3 weeks. The syrup can be used in cocktails, over pancakes, or in sparkling water.

Nutrition

Keywords: spiced pears, vanilla syrup, canning recipe, homemade pears, easy canning, pear dessert, vanilla pears, cinnamon pears, holiday gift, water bath canning

Find it online: https://sweetstirring.com/homemade-spiced-pears-in-vanilla-syrup-easy-canning-recipe/