Cinnamon Red Hots Candy Canned Pears

Canned Pears 500 x 749

Cinnamon Red Hots Candy Canned Pears

Remember the retro candy you ate as a kid that turned your teeth pink – Cinnamon Red Hots? When I was a young bride just learning to do canning in the early 80’s, my neighbor invited me over for a day of canning. I was amazed and impressed when she set out last season’s canned pears on her counter – they were PINK! We lived in Hood River, Oregon, where pear orchards blossomed on every hill – and pears were free for the gleaning to all us locals. She had been adding the candies to jars before adding pears or apples and hot simple syrup, turning them spicy and cinnamony – and a beautiful ruby color!

These little spicy/sweet red gems add a flavor punch to pears not like anything you’ve ever tasted. I swooned the first time I had a bite. They are divine ~ pears with a flavorful burst and zing in your mouth.

So, when my neighbor brought me a bag of pears a few days ago, I had no choice. I had to make these. They did the trick – they transported me back to the early 80’s and the Hood River Valley.

All you do is follow your favorite pear or apple canning recipe – or follow mine below, and add cinnamon red hots to the bottom of the jars before filling with fruit and syrup. I promise come mid-February, you will be grateful for a pear flavor burst in your mouth.


Makes 7 pints

3 1/2 cups sugar
5 cups water
Cinnamon red hot candies
8 large pears (I like bartlett for canning)

Bring the sugar and water to a boil  and turn down heat, leaving simmering on the stove top.

Peel and core pears. Slice into eight wedges. In 7 wide mouth pint jars, add cinnamon red hot candies – use according to your liking. I use about 12 candies per jar.

Pack jars completely full with pear wedges, leaving 1/2 inch at top of jars empty. Fill jars with simple syrup.

Place jars in a hot water bath. Bring to a boil. Start timing and boil for 20 minutes. Turn off heat and let sit for 10 minutes. Remove jars and sit on counter. Make sure each jar has sealed. If there is no seal, keep unsealed jars in fridge for up to two weeks before using.

Other food bloggers do canned pears:

Vanilla Syrup Canned Pears, Put Up or Shut Up
Ginger Honey Canned Pears (and pear cake), Food in Jars
Canning Pears, Dispatches from Whitcomb Street
Canned Fruit, Punk Domestics
Canned Pears in Red Wine Syrup, Grow It Can It Cook It


  1. Mary Masterson says

    Oh my granny used to can these when I was little…I grew up in Hood River, Or… miss the availability of getting fruit!

  2. Phyllis says

    Thank you for sharing this recipe. A dear friend in the 80’s gave me a jar and the recipe but after a marriage and several moves – lost it. Pears this year brought back those good times and tastes. Couldn’t find recipe. Thank you so much! Have a BLESSED day!

  3. ruth says

    I sauteed the pears in the simple syrup, added the Red Hots and simmered to reduce the liquid. I poured the warm pear mixture over vanilla ice cream. YUM! The next batch of pears that I can, I will use your Red Hot idea – color AND TASTE. thanks.

  4. Jackie says

    I canned these last year but with a different recipe, excited to try this version now that pears are in season down here in the south. Just a note for anyone trying these, get the Red Hots in the spring. They were non-exsistant last fall so I used cinnamon discs. Worked ok but got really hot with time. Oh and I dice the pears, more like “candy”

  5. Mandy B says

    I am SOO happy to find this recipe! My grandma used to make these when I was a child, and I have never been able to find a recipe. I’ll be canning these for my family for Easter :) Thanks so much!

    • says

      Mandy – Wow! So happy you found us – and this heirloom recipe! This is one of the reasons I love being a food blogger – to connect with people with similar food memories, and to share!

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