Rosemary-Pear Preserves

You have not lived until you have made your own preserves. Unless, of course, you don’t use jelly or jam? This recipe is very easy because it uses the water-bath method for preservation.

Rosemary-Pear Preserves

  • Servings: 7 half-pints
  • Print

Posted by threeovens.

For each tablespoon:

  • 44 calories
  • 0g fat
  • 0mg cholesterol
  • 0mg sodium
  • 12g carbohydrates
  • 1g fiber
  • 0g protein


  • 4 to 6 pounds firm, ripe pears (Bartlett or Bosc), about 10
  • 3 cups sugar
  • 1 cup honey
  • 2 teaspoons finely shredded lemon peel
  • 1/2 cup lemon juice
  • 2 teaspoons snipped fresh rosemary


  1. Core and peel the pears. Finely chop enough so that you have 8 cups. Combine the pears, sugar, honey, lemon peel, and lemon juice in a heavy saucepot. Bring to a boil, stirring to dissolve the sugar. Stir in the rosemary.
  2. Simmer, uncovered, until the mixture sheets off the back of a metal spoon (as opposed to drops or streams), about 20 to 25 minutes.
  3. Ladle the hot preserves into the hot sterilized jars leaving 1/2-inch headspace. Wipe the jar rims and adjust lids.
  4. Process in a boiling-water canner for 10 minutes. The timing starts when the water returns to a boil. Remove jars and cool on wire racks.

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