Pears and almonds go together like childhood friends. It’s true! This pear preserves recipe has a wonderful depth added by flavoring with a little Amaretto (Italian almond liqueur), fresh nutmeg, and honey. So easy, and lushly delicious, like these pears it was made from this afternoon.
Assembling ingredients for a recipe like this brings a smile.
Amaretto Pear Preserves
Makes 4 half pints or equivalent
- 10 cups peeled, chopped ripe pears
- 3/4 c. honey
- 1 small bottle (50 ml) Amaretto
- 3/4 tbsp. freshly grated nutmeg
- 1/2 tsp. almond extract – if you feel preserves need just a bit more pronounced almond flavor
Bring all ingredients to a long simmer in a large pot, stirring often, for about 45 minutes. The fruit mixture will first slightly liquefy, then reduce and thicken. Please taste and adjust flavors to your personal preferences. Meanwhile, bring clean canning jars, lids and bands to a boil to sterilize. When preserves are ready, jar, seal and process in a boiling water bath for 10 minutes. Lift from water, check seals and cool.
What a perfect gift from your kitchen. And how delicious it is, served with a bread and cheese platter, on morning toast, and waffles…
This sounds good! I’ve been wanting to try canning something with pears. Question, how thick does this get without the addition of pectin?
Thank you for reading, Erin! These preserves are delicious! I have one photo in the post of a ladle of the thickened pear preserves. I found that the pear pieces continue to break down into a smoother consistency with simmering, this is also helped along by using an old fashioned potato masher (or back of large spoon). I would just suggest you allow the preserves to cook down into the thickness you desire (most likely a little longer than with pectin.) Let me know if you try them!
Hi there, for others please note that I left a 1/2″ head space and it was not enough. Please increase head space for canning. Still waiting for the jars to cool and hoping my seals will hold. All the same the precanned flavour was delicious. Thanks!
Hello Jessie! I’m so glad you tried the Amaretto Pear preserves recipe – and I do hope the jars sealed well. I have always used the 1/2 inch rule with success, including this recipe. What altitude are you? Perhaps it has to do with this, or another variable. In any case, enjoy, and thanks for checking out my blog!
I am about to make the amaretto preserves to take to NJ for gifts. Will let you know how they turn out.
Wonderful, Lynn! With those lovely pears from Mary and Bobby’s orchard, I’m sure the preserves will be great!