I had actually planned on making a batch of almond pears last fall, but last year just seemed to zip on by and before I knew it there was snow on the ground and the fruit stands were closed and the grocery stores were all selling pears at a crazy price.
So…. I waited. And waited and waited and waited until a deal on pears came along and well lucky me, while scanning the Market Basket grocery ad, I noticed they were offering red D’ Anjou pears this week for $0.99 a pound.
Well, Yippee Ki-Yay! Canning season, it has started early this year. 🙂
Normally, I’m not one to have bottles of alcohol in the house, but since discovering that I could make my own vanilla syrup, and needing amaretto for Mrs. Hillbilly’s cheesecake recipe and for the cherry almond jam {it’s CRAZY GOOD, and outstanding over vanilla ice cream!} when it comes to baking {or canning} I make an exception.
The hardest part about making making these pears…. Is waiting to crack open a jar. Because like pickles, or salsa, the longer you let these pears sit and soak in all the juices, the better they’ll be.
Bottom line: Find a deal on pears {or pin this recipe for fall if you have your own pear tree} can a batch of almond pears, wait 6 – 8 weeks and then open a jar and dive in. They’ll be divine. I’ve already got make a pear crisp with almond pears on the calendar for mid May. 😉
Happy Canning!
~Mavis
Almond Pears – Home Canning Recipe
Ingredients
7 pounds pears [I used red D’ Anjou
4 cups water
2 cups sugar
1/3 cup blanched almonds
1/2 cup almond liqueur {I used Jenkins Amaretto Liqueur, it was $4.99 for a 750 ml bottle}
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Peel, cut pears in half and core. Treat pears with a little Fruit Fresh to prevent browning. Cook pears halves in a pan of water, one layer at a time until the pear halves are hot throughout, making sure to keep them hot until it’s time to fill the jars.
In a medium saucepan, combine the water and sugar stirring until the sugar dissolves. Bring to a boil, reduce heat and simmer for 5 minutes.
While the sugar and water mixture is simmering on the stove, pack hot pears into hot jars. Add 1 tablespoon of blanched almonds to each jar.
Remove syrup from heat, stir in almond liqueur. Ladle hot syrup into jars, leaving 1/4 inch head space.
Remove air bubbles. Adjust 2 piece caps, and process in a boiling water canner for 20 minutes making sure water covers the tops of the jars by at least 2 inches.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, your jar is not sealed and refrigeration is necessary.
One recipe makes {5} pint jars or {4 } 26 oz. Weck Canning Jars. You can find the Weck canning jars HERE.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Carole says
Mavis, your recipe says 1/2 almond liqueur, 1/2 what? cup? bottle? can you fix that please?
Mavis Butterfield says
Excellent catch Carole! It is 1/2 cup of almond liqueur. Fixed. 🙂
Bobbie says
This looks fabulous! Can’t wait to try!
Shelle says
Another fabulous looking canning recipe I’ll add to my list! I’m kind of a broken record over here, but I’ll say it again – Your canning recipes are WONDERFUL and I’ve had success EVERY SINGLE TIME I’ve tried one! Thank you for sharing my soon-to-be new favorite!
KC says
With Weck: how do you know you’ve got a good seal?
I have previously only used the lids with the “button” in the middle that goes down and stays down as long as there’s an adequate vacuum inside, and I love that – but reusable lids have some definite appeal. 🙂
Mavis Butterfield says
This should help: https://www.onehundreddollarsamonth.com/how-to-use-weck-canning-jars/
KC says
Your tutorial says to check the seal, but not how? Specifically, I’d like to know what the “validity conditions” are – do you remove the clamp and poke the lid to see if it stays in place? Or tip the jars upside down and something happens/doesn’t happen? Or… something else?
TXMarie says
Curious mind wants to know: what do you these pears in? Or how do you use them? Is the alcohol content/ tastepretty strong?
Mavis Butterfield says
The alcohol content is not strong at all, but does add a nice almond flavor. I plan to serve my pears warm over vanilla ice cream and to use them in a pear crisp later this spring.
gina says
What do you use to make that perfectly round little divot when the seed is removed?
I’ve bought pears and had trouble with them being woody but yours look perfect.
Thx!
Mavis Butterfield says
Oh my word…. So my husband’s new favorite tool…. A strawberry huller. Amazon link: https://amzn.to/2UwcPD7 He bought one last summer and I totally rolled my eyes at him. Now every time he uses it he makes a point to tell me.
gina says
Seeds are removed*