Cinnamon Pears



3 pints



2 cups sugar
2 cups apple juice
2 cups water
2 sticks cinnamon
Red food coloring (optional)
9 md. firm Bartlett pears


In a 3-quart saucepan bring to boil sugar, juice, water, and cinnamon. Cover, then simmer 3 minutes or until sugar is dissolved. Add just enough food coloring to make light-pink syrup. Cut pears, a few at a time, in quarters; core and peel. Cook in hot syrup 6 to 8 minutes or until almost tender. Discard cinnamon. Pack pears in hot sterilized pint jars, leaving 1/2-inch headspace. Remove air bubbles. Seal at once. Process in boiling water bath 20 minutes. Store in cool, dry place. Chill before serving. Good topped with whipped cream or vanilla ice cream.

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1 Recipe Reviews


trixalix reviewed Cinnamon Pears on June 25, 2009

This sounds delicious. I'd like to make them for my boyfriend's grandparents. Can these be canned or stored in jelly jars? If so, how long do they last?