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Caramelized Pear Pie Filling Preserve Recipe

This caramelized pear pie filling uses five simple ingredients—pears, sugar, vanilla, lemon juice and water—to create a rich and versatile preserve. By gently simmering sliced pears in vanilla bean syrup, this recipe brings out the natural sweetness of pears while keeping the fruit tender yet intact. Ideal as pie filling, it is even better as a sauce for ice cream, pancakes and more.
Prep Time5 minutes
Cook Time30 minutes
Resting Time3 days
Course: Jam, Pie Filling
Cuisine: European
Keyword: can pear pie filling, caning pear pie filling, canned pear pie filling, canned pear pie filling recipe, canning pear pie filling, caramelized pear pie filling, homemade pear pie filling, how to can pear pie filling, how to make pear pie filling, pear filling for pie, pear pie filling, pear pie filling canning, pear pie filling preserve, pear pie filling to can, pear pie ingredients, pear pie preps, pears in syrop recipe, recipe for homemade pear pie filling, vanilla pear pie filling

Ingredients

  • 5 lb. pears, peeled and cored 2,250 g.
  • 3 lb. sugar 1,400 g.
  • 2 cups water 500 ml
  • 3/4 cup lemon juice, freshly squeezed
  • 1 tbsp vanilla extract

Instructions

Prepare the pears:

  • Wash the pears thoroughly.
  • Peel, core, and quarter each pear. Remove any blemishes.
  • Slice each quarter into thick wedges.
  • Weigh the pears and measure sugar based on the weight of the sliced pears
  • Place the sliced pears into a large heavy-bottom pot.

Make the vanilla-sugar syrup:

  • In a large saucepan, combine the sugar, water, and lemon juice.
  • Bring this mixture to a boil over medium heat, stirring until the sugar dissolves.

Cook the pears:

  • Once the syrup is boiling, reduce heat to low and add the pear slices and vanilla extract (or split vanilla bean). Turn off the heat immediately.
  • Gently stir the pears to coat them with syrup, making sure slices don’t break. Set aside for 1.5–2 hours (or overnight).
  • After resting, bring the pears to a boil over medium heat and cook for 10 minutes. Remove from heat and let the pot cool completely.
  • Repeat this process (boil for 10 minutes, then cool and let rest) two more times to fully absorb the syrup, stirring gently each time to prevent sticking. You can let the pot rest overnight after each of the round. Make sure to leave it uncovered
  • Remove the vanilla bean (if used).

Canning:

  • Jar the Jam: Pack the hot fig jam into clean, sterilized canning jars.
  • Process the Jars: Seal the jars and process them using your preferred canning method to preserve the jam.