Bartlett pears, canned in a light simple syrup with star anise, cardamom, and cinnamon.
- 5-6 pounds Bartlett pears
- 2 cups sugar
- 2 quarts water
- 2 star anise
- 4 cardamom pods
- 1 stick cinnamon
- 3 to 4 quart-sized canning jars or 6-8 pint jars
If you plan on canning the pears for shelf (non-refrigerated storage), sterilize your jars by either placing them in a 200°F oven for 10 minutes, or in boiling water for 10 minutes. Once the jars are filled with pears, you'll want to process in a water bath as well. You'll need a large (12-quart if you are using pint jars, 16-quart if you are using quart jars) stock pot with a rack at the bottom (we use a steaming rack) so that the jars don't touch the bottom of the pan. Fill three quarters of the way with hot water and put on the stove to bring to a boil. While the water is heating proceed with the recipe. If you plan to freeze or refrigerate your canned pears you can skip this step.
1 Peel, core, and quarter the pears. Add them to a bowl of cold water that has been acidified with lemon juice or citric acid (can use the contents of a vitamin C capsule), to help prevent discoloration of the pears from oxidation.
2 In a large (5 or 6 quart) pot, add the sugar, water, and spices. Bring to a boil. Transfer the pear quarters from their lemon solution to the boiling sugar water. Let come to a boil again, cook for 5 minutes.
3 Pack your canning jars with the pears. Pour the remaining syrup over the pears to cover, leaving 1/2-inch of headroom from the tops of the jars. Wipe the rims with a paper towel. Put on the lids.
4 If canning for long term shelf storage (up to a year), place in a water bath for 20 minutes.