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Smooth, cinnamon spiced Pear Applesauce in a jar. There is a spoon in it for serving and more fresh apples, pears, and cinnamon sticks surrounding it.

Pear Applesauce

This Pear Applesauce recipe will be on repeat all fall long. It's made with fresh apples and pears, is free of refined sugar, perfectly spiced, and freezer-friendly for whenever a craving hits.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Cool Time 30 minutes
Total Time 1 hour
Author Elizabeth Swoish
Course Dessert, Side Dish
Servings 2 16 ounce jars
Calories 460 kcal

EQUIPMENT

  • large pot - with lid
  • 2 jars - 16 ounce, wide mouth or standard
  • potato masher - for chunky applesauce
  • immersion blender - hand-held, for smooth applesauce

INGREDIENTS
  

  • 6 cups apples - washed, peeled, cored, and chopped in 1/2" chunks
  • 2 cup Bartlett pears - washed, peeled, cored, and chopped in 1/2" chunks
  • 1 ½ cup water
  • ½ cup maple syrup
  • 1 lemon - juiced
  • 1 cinnamon stick

INSTRUCTIONS
 

  • To a large pot, combine the apples, pears, water, maple syrup, lemon juice, and cinnamon stick. Bring to a boil.
  • Once boiling, reduce heat to medium-low, cover and simmer for 10 minutes. Remove lid and continue to simmer for 5 to 10 more minutes. The apples and pears will be fork tender and soft enough that they slide off the fork when pricked.
  • Remove mixture from the heat and allow to cool completely.
  • Once cooled, remove the cinnamon stick and mash with a potato masher (for chunky applesauce) or immersion blender (for smooth applesauce).
  • Ladle the Pear Applesauce into jars leaving one inch of headspace. Add new lid, ring, and tightly seal jar.

RECIPE NOTES

  • Pick the best pears. I recommend Bartlett pears. Other options include Red Bartlett, Forelle, and Seckel pears.
  • Use a combination of apples for the best flavor. Good options are Gala, Cortland, Jonathon, Ambrosia, Honeycrisp, McIntosh, Fugi, or Granny Smith apples. Stay away from Red Delicious, their soft texture makes applesauce grainy.
  • Swap ground cinnamon in place of cinnamon sticks. For every batch, add a 1/2 teaspoon.
 

STORING INFORMATION

  • Refrigerated, in an airtight container or glass jar, for up to 1 week.
 

FREEZING INFORMATION

  • Stored in wide-mouth jars with 1-inch of headsapce, for up to 3 months. Be sure to label them with the date and contents. 
  • When ready to eat, thaw applesauce in the refrigerator overnight.
 

WATERBATH CANNING INFORMATION

  • Fill hot pint jars with hot applesauce, leaving a ½ inch headspace. Debubble, wipe rims with vinegar, place on warm lids, and screw rings on fingertip tight.
  • Process in a hot boiling-water canner for 15 minutes. Remove lid and allow the jars to sit in the canner for 5 minutes before removing.
  • Place them in an undesturbed place for up to 24 hours before checking seals, washing, and storing in your pantry.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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