Pear Pie Filling

This pear pie filling recipe is a delightful blend of sweet, ripe pears, sugar, and warm spices. It's perfect for creating a luscious pie that captures the essence of fall. Whether you're using it right away or preserving it for later, this filling brings the cozy, comforting flavors of a homemade pear pie to your table.

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Prep Time 20

Cook Time 30

Processing Time 25

Total Time 1 15

Servings 6 quarts

Equipment

1 large heavy-bottomed pot.
6 quart jars, lids, and rings.
1 large water bath canner.
1 set of canning supplies (jar lifter, de-bubbler, funnel, etc.)

Ingredients

6 quarts peeled, cored, chopped, or sliced pears.
4 ½ cups sugar.
1 cup clear jel.
2 tbsp salt.
1 tbsp cinnamon.
1 tsp nutmeg.
1 tsp allspice.
9 ½ cups water.

Instructions

Peeling and Coring Pears

Start at the stem end and use a sharp vegetable peeler or paring knife to remove the skin in long strips.
Work your way around the pear, being careful to maintain its shape.
Once peeled, cut the pear in half from top to bottom.
Use a melon baller or small spoon to scoop out the core and seeds from each half.
Since we are processing a large batch, you might want to place the peeled pears in a bowl of water with a splash of lemon juice. This prevents browning while you work on the rest. Also, having your favorite podcast available helps keep you sane and occupied during this tedious task!

Slicing Pears

The final step in preparing your pears is slicing them. The size and shape of your slices can affect both the texture and appearance of your pie filling. Here are some tips:
Aim for uniform slices about 1/4 to 1/2 inch thick. This ensures even cooking and a consistent texture in your filling.
You can slice the pears lengthwise for longer pieces or crosswise for smaller chunks. Choose based on your preference or the specific recipe you're following. I like to use diced pears for my pie filling rather than slices. I really do not know why!
If you're working with a large quantity, consider using a mandoline slicer for quick and uniform cuts. Just be sure to use the safety guard to protect your fingers!
As you slice, place the pear pieces in a large bowl. If you notice any bruised or overripe sections, set them aside for a quick snack or compost them. Remember, the quality of your pie filling depends on the quality of the fruit you use.

Making the Pie Filling

In a large, non-reactive pot, combine the sugar and water. The amount of sugar can vary depending on the sweetness of your pears and personal preference. A good rule of thumb is about 1 cup of sugar for every 5 cups of pears. Since this recipe calls for 6 pints of pears, this equals about 24 cups, divide that by 5 and you get about 4 1/2 cups. That was your math lesson for the day!
While you begin the next step of cooking the filling, place your prepared pears into the fridge in an airtight container.

Cooking the Filling

Place your pot over medium heat and stir the sugar and water gently. This is when you'll want to add your spices – a teaspoon each of cinnamon and nutmeg can work wonders, but feel free to adjust to your taste.
Keep stirring as the mixture comes to a boil. You'll want to maintain a gentle boil for about 5 minutes.

Adjusting Consistency and Flavor

As your filling cooks, you'll want to keep an eye on the consistency. If it's looking too thin, you can mix a bit more Clear Jel or cornstarch with cold water to create a slurry, then slowly stir this into your filling. Be cautious not to add too much – you can always thin it out later if needed, but it's harder to fix a filling that's too thick.
This is also the perfect time to do a taste test. Carefully sample a cooled spoonful of the filling. Is it sweet enough? Do the spices shine through? Don't be afraid to make adjustments. A pinch more cinnamon, a dash of vanilla extract, or even a splash of bourbon can elevate your filling from good to great.
I cook mine until a thick goopy caramelized texture.

Combining the Pears to the Filling

Gently fold the pears into the mixture, ensuring that each slice is evenly coated with the sweet, spiced syrup. This step helps infuse the pears with the rich flavors of the filling, ensuring a consistent taste in every bite. Be careful not to overmix to prevent the pears from breaking apart; you want them to retain their shape for a hearty and delicious pie filling.

Canning the Pear Pie Filling

Now that we've prepared our delicious pear pie filling, it's time to preserve it for future use. Canning is a wonderful way to extend the shelf life of our homemade treats, and with a little know-how, it's easier than you might think!

Preparing Canning Jars and Lids

Before we begin, it's crucial to ensure our canning equipment is clean and sterile. Start by washing your jars, lids, and bands in hot, soapy water. Rinse them thoroughly and set them aside. To sterilize the jars, you can either run them through a dishwasher cycle or submerge them in boiling water for 10 minutes. For the lids and bands, simply place them in a bowl of hot water to soften the rubber seals.

Filling the Jars

Using a wide-mouth funnel can make this process much neater and easier. Leave about 1 inch of headspace at the top of each jar. This space is important as it allows for the expansion of the filling during processing.
After filling, run a non-metallic spatula or bubble remover around the inside of the jar to release any trapped air bubbles. This step is often overlooked, but it's crucial for ensuring a proper seal. Wipe the jar rims clean with a damp cloth to remove any spills or drips that might prevent a good seal.

Processing in a Water Bath Canner

Place the lids on the jars and screw on the bands until they're fingertip tight. Don't over-tighten, as air needs to escape during processing.
Lower the jars into your water bath canner, ensuring they're covered by at least 1-2 inches of water. Bring the water to a full rolling boil and start your timer. For pear pie filling, process pint jars for 20 minutes and quart jars for 25 minutes, adjusting for altitude if necessary.
Once the processing time is up, turn off the heat and let the jars sit in the water for 5 minutes before removing them. This gradual cooling helps prevent thermal shock, which can cause jars to crack or break.
Place the jars on a towel-lined counter, leaving space between them for air circulation. As they cool, you'll hear the satisfying ping of the lids sealing. After 12-24 hours, check the seals by pressing down on the center of each lid. If it doesn't flex, you've got a good seal!