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Pear Brandy Preserves

These Homemade Pear Preserves are a House Specialty at Big Mill Inn. 
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Condiments
Cuisine: American
Keyword: homemade preserves, pear brandy preserves, pear brandy preserves recipe, pear jam
Servings: 80 servings
Calories: 114kcal
Author: Chloe Tuttle


  • 10-12 pounds hard canning pears like Kieffer  (this is about 16 cups of cut up pears)
  • 8 cups sugar yes, these preserves are sweet
  • 3 lemons
  • 1/2 cup brandy We used Apricot Brandy because we had it.


  • Wash and sterilize the jars. This can be easily done in a dish washer.
  • Wash, peel and core the pears. Cut into 2-ince pieces. As you peel the pears, place the cut pieces in a large pan filled with water and some Fruit Fresh, lemon or lime juice. This will prevent the fruit from discoloring.
  • Wash the lemons. Slice into thin pieces, removing seeds. Discard/compost the end pieces.
  • In a large cooking pot, layer the pears, lemon slices and sugar. Continue until all the pears, lemon and sugar are used. Allow to sit four hours. This will draw the juice out of the pears. There will be plenty of liquid without having to add water.
  • Stir gently and bring to a slow boil. Lower heat and continue to boil gently for an hour. Add the brandy and cook 1-2 hours more or until the pears are tender and golden and translucent. If you overcook them they will be a dark color. They still taste good, they just aren't as pretty.
  • Using a slotted spoon, ladle the pears and a lemon slice into the jars. Fill with pear syrup. You might have some syrup left over but this is good on ice cream or pancakes.
  • Process according to the canning instructions.


Yield: 8-10 half pints


Calories: 114kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 71mg | Fiber: 2g | Sugar: 26g | Vitamin A: 15IU | Vitamin C: 4.6mg | Calcium: 6mg | Iron: 0.1mg