Pears in Syrup

  • Preparation 40 MIN
    Cooking 5 MIN
    Other 15 MIN
  • Servings 1
  • Makes six 2-cup (500 ml) jars
Pear season is fleeting but you can extend it forever by sealing the fruit in a jar filled with sweet syrup (the sugar preserves the fruits’ shape and flavour). We can’t stop thinking about these softened pears on crepes or waffles.



  1. Prepare the jars and lids in boiling water.
  2. On a work surface, peel and halve the pears. With a melon baller, core the pears (to hollow out a nice round shape in the centre of the fruit). Place the pears one by one in a large bowl of lemon water. Drain only when canning.
  3. In another saucepan, combine the water, lemon juice and sugar. Bring to a boil and make sure that the sugar has completely dissolved.
  4. Place the pears in the hot jars. Cover with the syrup, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.
  5. Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.
  6. Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. Process for 15 minutes from the moment the water starts to boil.
  7. Remove the jars from the water.


The same recipe can be made with 7 lb (3 kg) of pitted peaches (peeled or unpeeled) instead of pears.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.