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We went pear picking last weekend and had about 27+ pounds of pears – what to do? Pear sauce, just like apple sauce but with pears. I had never made pear sauce before, but have made apple sauce – so I figured it had to be made about the same.
So here is how you make Pear Sauce. Nine pounds makes about 3 quarts.
Pear Sauce Recipe
Ingredients
9 pounds of pears
1 cup water
1 cup sugar
2 Tbl lemon juice
Cinnamon
1. First you want to wash and sterilize the jars. You can use a dishwasher, which I do not have – so I wash the jars and then put them in boiling water, the same water I use for the water bath.
2. Using a large pot, pour 1 cup of water in.
Before Cooking
3. Peel and cut the pears into large chunks and put into the large pot.
4. Once you have cut up all the pears, turn the pot of high, stirring the pears, occasionally, until the water begins to boil.
After Cooking
Then turn the heat down, cover the pot and simmer the pears for about 20 – 30 minutes, stirring occasionally until they are soft.
5. Turn the heat off, take the top off and let the pears cool somewhat. During this time, place a dish cloth on the counter and line your jars up on the counter.
6. Place the lids into a small pot of water, cover and bring to a boil. Once the water boils, turn the burner off and keep the lid on.
7.Turn the bath water on high so that it is ready when you have 
the jars filled.
8. Once the pears have cooled, place some into a blender of food processor and puree – do this with the whole pot of pears and then put the pureed pears back into the pot.
9. Turn the burner on medium, pour in 1 – 1 and 1/2 cups sugar and the 2 Tbs lemon juice and cinnamon if using – sprinkle to taste. Stir and cook for about 10 minutes.
10. Using tongs or a magnetic top taker outer and take the tops out of the hot water and place on the dish cloth next to the empty jars.
11. Place a funnel over a jar and using a ladle, ladle the sauce into the jar to about 1/4 inch from the top. Continue this until all jars are filled. Place the tops on and then put the ring on and tighten.
12. Place the jars into the boiling water. After about 10 minutes for pints or 20 minutes for quarts you can start taking them out – using a jar grip. Place them on the dish towel and then listen for the popping – this is the jars sealing. If one does not seal turn it upside down and let it stand there for about 5 minutes turn over and it should have sealed. If one does not seal that is the one you will place in the refrigerator after it has cooled and use within a month. The jars should keep for about 12 months. We called it Pickety Pear Sauce, it was Stella’s turn to pick the name – I think it is fun!
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