Easy Pear Sauce
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Need to use up your ripe pears? This easy pear sauce is a simple and yummy solution. With just a few basic ingredients, you can turn fresh pears into a smooth, spiced sauce that’s ready in about 30 minutes.
Since I was a kid, pears have been one of my favorite fruits in the late summer and early fall. So, of course, I have to have 4 pear trees in our yard. Whether you’re harvesting your own pears or buying them, they don’t last too long before you need to use them up.
Homemade pear sauce is similar to applesauce and is one of my favorite recipes for cooking up pears quickly. It also stores well in the fridge, so you can make it up to enjoy throughout the week as part of your meal prep.
But it also freezes and cans well, so you can enjoy it all year.
Ingredient Notes
Make sure to check the recipe card for a full list of ingredients and measurements.
- Pears – You’ll want to choose ripe, sweet pears for the best flavor. Bartlett, Bosc, or Anjou pears will all work well.
- Water – Just a little water is needed to help the pears from sticking to the pan before they release their own juice.
- Lemon Juice – Helps the pears to keep a nice color and brightens the sauce.
- Ground Cinnamon – It brings a warm, cozy fall flavor that pairs perfectly with the pears. You can adjust this to your tastes or leave it of for a plain pear sauce.
- Brown Sugar – The sugar adds a deeper flavor to the sauce, but is optional. If your pears are very sweet, you can leave them out.
How To Make Pear Sauce
Step 1
Wash your pears well, peel them if desired, then cut them in half and remove the cores and stems. Dice them and place them into a medium-sized pot.
Step 2
Add the water, lemon juice, and cinnamon, stir, and bring them to a boil.
Step 3
Reduce the heat and simmer for 25 minutes or until the pears are soft and start to break down.
Puree with an immersion blender or transfer to a blender and puree.
Tip: If you prefer chunky pear sauce, mash the pears with a potato masher instead of a blender.
Step 4
After pureeing, add the brown sugar, stir, and return to a boil until the sugar is fully dissolved.
For using fresh, remove the sauce from the heat and let it cool down, then pour it into glass or plastic containers, cover, and store in the refrigerator.
Canning Pear Sauce
Ladle your hot pear sauce into your prepared half-pint or pint mason jars, leaving 1/2 inch of headspace.
Wipe the rim of the jar clean with a damp cloth. Then place the lid on and tighten the ring finger tight.
Place the jars into your hot water bath canner.
Process half-pint or pint jars for:
- 1,000 feet: 15 minutes
- 1,001-6,000 feet: 20 minutes
- Over 6,000 feet: 25 minutes
Process quart jars for:
- 1,000 feet: 20 minutes
- 1,001-3,000 feet: 25 minutes
- 3,001-6,000: 30 minutes
- over 6,000 feet: 35 minutes
When the jars are done processing, turn off your canner, let the canner cool for 5 minutes. Then use a jar lifter to remove the jars of pear sauce from the canner and place them onto a clean towel.
Let the jars sit undisturbed for 24 hours, then check the seals. Any jars that didn’t seal will need to be placed into the fridge or reprocessed with a new lid.
The jars that did seal, remove the rings, wash the jars, dry them, and label them. Then store in a cool, dry, dark place.
Freezing Pear Sauce
Let the pear sauce fully cool, then ladle it into freezer-safe containers. Label and date the containers and place them into the freezer.
Ways To Use Pear Sauce
Pear Sauce For Meat: Making pear sauce for pork or chicken is an easy way to enjoy it. You can use the sauce as a marinade, dump it over meat in the slow cooker, or just spoon a little over your dinner.
Quick Topping: Serve it over ice cream, yogurt, or even pancakes for a flavorful treat.
Baking: Replace applesauce (or mix it together!) with pear sauce in your favorite cakes and breads.
More Pear Recipes:
FAQs
Easy Pear Sauce
Ingredients
- 4 cups pears peeled, cored, and chopped (equals about 10 ripe pears)
- 1-2 teaspoons water
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar optional
Instructions
- Combine the pears, water, cinnamon, and lemon juice in a saucepan and bring to a boil. Reduce the heat and simmer for 25 minutes or until the pears are soft and start to break down.
- Puree with an immersion blender or transfer to a blender and puree.
- After pureeing, add the brown sugar, stir, and return to a boil until the sugar is fully dissolved.
- Remove from the heat and let the sauce cool down, then pour it into glass or plastic containers, cover, and store in the refrigerator.
Canning
- Ladle your hot pear sauce into your prepared jars, leaving 1/2 inch of headspace.
- Remove any air bubbles, then wipe the rim of the jar clean with a damp cloth. Place the lid on and tighten the ring finger tight.
- Place the jars into your hot water bath canner.
- Process pints for 20 minutes, quarts for 25 minutes, adjusting to your altitude.
Freezing Pear Sauce
- Let the pear sauce fully cool, then ladle it into freezer-safe containers. Label and date the containers and place them into the freezer.
Notes
- 1,000 feet: 15 minutes
- 1,001-6,000 feet: 20 minutes
- Over 6,000 feet: 25 minutes
- 1,000 feet: 20 minutes
- 1,001-3,000 feet: 25 minutes
- 3,001-6,000: 30 minutes
- over 6,000 feet: 35 minutes
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.