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Easy Water Bath Canned Pear Halves Recipe in Vanilla Cinnamon Syrup

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This recipe offers a simple and forgiving method to preserve ripe pears in a warm vanilla cinnamon syrup using a water bath canning process, perfect for beginners and seasoned canners alike.

Ingredients

Scale
  • 6 to 8 medium-sized ripe but firm pears (Bartlett or Anjou)
  • 2 cups (400g) granulated sugar
  • 4 cups (960ml) water
  • 1 whole vanilla bean, split lengthwise (or 1 tablespoon pure vanilla extract as a substitute)
  • 2 cinnamon sticks
  • 2 tablespoons (30ml) fresh lemon juice
  • Optional: pinch of salt

Instructions

  1. Wash jars, lids, and rings in hot, soapy water. Rinse well and keep jars warm in simmering water (around 180°F / 82°C) until ready to fill. (10 minutes)
  2. Peel each pear, cut in half lengthwise, and carefully remove the core with a melon baller or small spoon. (15 minutes)
  3. In a large saucepan, combine water, sugar, split vanilla bean, and cinnamon sticks. Bring to a boil over medium-high heat, stirring to dissolve sugar. Once boiling, reduce heat and simmer gently for 5 minutes. Remove vanilla bean pods and cinnamon sticks before filling jars. (15 minutes)
  4. Toss peeled pear halves in a bowl with fresh lemon juice mixed into cold water. Let soak for about 5 minutes, then drain.
  5. Using a funnel, pack pears cut side down into warm jars, leaving about ½ inch headspace.
  6. Ladle the warm vanilla cinnamon syrup into jars, covering the fruit completely but maintaining the ½ inch headspace. Wipe rims with a clean damp cloth, then place lids and screw on rings fingertip tight.
  7. Place jars into boiling water bath canner, ensuring water covers jars by at least 1 inch. Cover pot, bring back to boil, and process pint jars for 25 minutes. Adjust time by altitude if necessary.
  8. Remove jars carefully with jar lifter and set on a towel to cool undisturbed for 12-24 hours. Check seals. Store sealed jars in a cool, dark place up to 1 year.

Notes

Use ripe but firm pears to avoid mushiness. Skim off any floating fruit or foam before pouring syrup to avoid cloudiness. Label jars with date and flavor. Vanilla bean seeds add more aroma than extract alone. Lemon juice soak prevents browning. Keep water boiling steadily during processing. Refrigerate opened jars and consume within 7 days.

Nutrition

Keywords: canned pears, water bath canning, vanilla cinnamon syrup, homemade preserves, pear halves, easy canning recipe

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