Red Anjou Pear, Amaretto and Cardamom Preserves Recipe

Red Anjou Pear Preserves

Red Anjou Pear Preserves

In this short article, we’re disclosing a closely guarded family secret, namely my wife Rhonda’s recipe for Red Anjou Pear, Amaretto and Cardamom preserves.  We had a bumper crop of pears and we’re only half-way through the season.  What better way to enjoy the harvest through the cold winter months than with pear preserves?  Who am I kidding – I started enjoying them shortly after they cooled.  Anyway, here’s the recipe:

Red Anjou Pear, Amaretto and Cardamom Preserves

Makes approximately eight,  8-oz jars of preserves.

  • 8 C  chopped ripe Anjou Pears (unpeeled and washed)
  • 4 C sugar
  • 2 TSP Vanilla extract
  • 1/8 TSP Cardamom (ground)
  • 1/2 C Amaretto liqueur (or substitute with 2 TSP Almond Extract)
  • 6 TBS Classic powdered fruit pectin


  1. Combine chopped pears and sugar in a large soup pot.
  2. Cook on medium high until pears turn soft, about 20 minutes, stirring occasionally.
  3. With a potato masher, mash some of the pears so the mixture starts to turn a little pink.
  4. When pears are cooked, add the Amaretto and Vanilla extract.
  5. Add the pectin, one tablespoon at a time, and stir until completely dissolved.
  6. Bring pears back up to a full rolling boil for one minute–stirring constantly so pectin does not burn.
  7. Remove from heat, and immediately process for canning while mixture is still hot.

Enjoy and let us know how yours turned out.  Oh, and don’t tell Rhonda!

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