Pear Sauce

This recipe is like applesauce and you can serve similarly. This lends itself well to freezing but you can can it as well. I like to make this half apple and half pear.


4 lbs pears
1 cup water
1/4 lemon juice (optional-but I definitely would use if canning)
1/2 cup honey
ground cinnamon, to taste
ground nutmeg, to taste

Wash and core pears. Peel if desired. Cut into chunks or slices. In a large heavy stainless steel or enamel pot, cook the fruit with water, lemon juice, honey, cinnamon and nutmeg until tender, about 20 minutes. Drain in a colander. Put through a food mill or sieve if desired. Can or freeze.

To can, pour into hot, scalded pint jars, lieaving 1/2 inch headspace. Seal and process 20 minutes in a boiling water bath. Yields: 24 pints.


  1. You are one of the first people I’ve ever seen who acknowledge the existence of pear sauce. We have two pear trees in the backyard and make pear sauce nearly every year. And when we offer pear sauce to people, they look at us like we’re nuts.

    Of course, last year’s pears weren’t quite ripe enough when we canned them, resulting in grainy and not-good pear sauce, so maybe we *are* a little nuts. But, in a lemons-lemonade move, I took that somewhat yucky pear sauce and made it into pear butter this year. And that? Is REALLY good.

    And then I went out and picked the pears off the pear trees and canned them in a light syrup. Hopefully they won’t be gross.

  2. Pearsauce rocks. You can send me some pearsauce or pear butter.

    At BlogHer Food they had the pear people and they recommend oh heck, it was catchy Check the Neck I think–because that is closest to the core and the best place to check for ripeness.

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