Homemade Apple Pear Cider Recipe

Apple pear cider is a refreshing, flavorful beverage that you can enjoy year-round. It is made with ripe pears, apples, a dash of warm baking spices, a splash of lemon and just a little bit of sugar to keep this cider preserve shelf stable. Our cider recipe shows you how to can apple pear cider for later, or keep it refrigerated for a shorter shelf life.

Prep Time20

Cook Time25

Resting time1

Course: Drinks

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Servings: 4 pint (~500 ml) jars

Ingredients

1 ½ lb Macintosh Apples / ~680 g about 6 large apples
2.5 lb Soft Pears /~1.13 kg about 10 large pears
½ cup Sugar /~100 g
1 Cinnamon Stick
4 Cloves
1 ½ tbsp Lemon juice /~0.75 oz about 1/2 large lemon

Instructions

Juice the fruit: Juice the Macintosh apples and soft pears using a juicer. Measure the juice if desired, but there’s no need to be exact.
Add sugar and lemon juice: Pour the fresh juice into a large pot. Stir in the sugar and the juice of half a large lemon right away. These dissolve best at this stage and help brighten and balance the flavor.
Add spices: Drop in the cinnamon stick and cloves.
Heat the cider: Bring the juice to a boil over medium-high heat. Once it reaches a boil, cover the pot with a lid and cook for 5 minutes.
Rest for 1 day: Remove the pot from the heat, keep it covered, and let the cider rest for 24 hours. This step allows the spices to fully infuse and deepen the flavor—don’t skip it.
Strain: Set a fine metal strainer over a clean pot and line it with a double layer of cheesecloth. Pour the cider through to remove all solids, spent spices, and pulp. Discard the solids.
Final cooking: Bring the strained cider back to a boil. Then reduce heat and simmer: 10 minutes if you plan to can it, or 20 minutes if you’ll keep it refrigerated.
Can or store: For canning, ladle the hot cider into clean jars, leaving appropriate headspace, and process in a water bath canner according to jar size.
If refrigerating, let the cider cool and store in airtight containers.