Cinnamon & Vanilla Pears in Light syrup

Cinnamon & Vanilla Pears in Light syrup
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Drinks
Cuisine American
Servings 10


  • 5 lbs Bartlett Pears, peeled and sliced
  • 2 T. lemon juice
  • 2 cups water
  • 2 pc. 2 Vanilla Beans (cut and split into 4 pieces)
  • 2 sticks Cinnamon (break into 4 pieces)
  • 2 cups sugar
  • 4 cups water


  • In a large bowl put in 2 cups of water and the lemon juice. As you are slicing your pears put them into the water to prevent the pears from turning brown. You can also buy the citrus acid from Ball but I prefer to save the money on other things. 
  • Prepare and sterilize 8 pint size jars. This recipe works better with wide mouth jars, but I used what I had in my pantry. In a dutch oven or stainless steel pot combine the sugar and 4 cups of water.
  • Cook on high and continue to stir until the sugar is dissolved.
  • Turn down to low and pack your hot jars with the pears. The easiest way is the tilt the jar using an oven mit and pack them in sideways. Try to maximize the space in the jar. To each jar add either a vanilla bean or cinnamon stick. 
  • Using a jar funnel and ladle fill the jars with the light syrup. Make sure to use your rubber spatula then to remove any air from the jar and ladle additional syrup to fill to 1/2" headspace.
  • Clean the rims with a wet paper towel or cloth and put on sterilize lids and rings. Process in a water bath for 15 minutes at a full boil.


On Thursday night I had a great time at Vieja Valley Elementary School. It was their science night and as a part of the mystery of science the Kindergarten teacher, Lynn, asked me to come and talk to the kids about making mustard. I think many of the kids think that everything they eat, other than fruits and vegetables, are found only in the grocery stores in their “familiar” containers.
I brought a mustard plant and explained how it will flower and the flowers will produce the seeds. I also brought both mustards seeds, yellow and brown, to explain what they looked like when harvested. And lastly, I brought two jars of my homemade mustard, honey mustard and beer mustard. I knew the honey mustard would be good for the kids since it is milder because it’s made with just the yellow seeds. The beer mustard is made with both the yellow and brown and the brown is the spicier or more pungent of the two. It gives the mustard the more Dijon flavor we are used to. The parents and kids both enjoyed the treat of trying it on a pretzel. Because we also had a donation from one of the local nurseries, many of the kids took home a mustard plant to plant in their garden.
My husband and I took a few days and went up to Monterey, CA and took in the sites. On the way home we stopped at Walmart, since we don’t have one where I live, and picked up some canning supplies at a great price. I found the Better Homes and Gardens jars that my sister was telling me about and they are cute 1/2 pint jars. I am doing my Cabernet Wine Jelly today so I will post a picture later!
Keyword Cinnamon, Cinnamon & Vanilla Pears in Light syrup