Pear Honey is just a little thicker than traditional honey and thinner than a preserve or jam.
Beginning in the fall every year, sometime in September, a friend of mine would give me huge amounts of fresh pears from off their trees.
There were too many to eat before they would go bad, so I needed another recipe besides Pear Preserves.
This recipe is perfect because it calls for real ripe pears.
There were too many to eat before they would go bad, so I needed another recipe besides Pear Preserves.
This recipe is perfect because it calls for real ripe pears.
My family prefers Pear Honey over Pear Preserves. This recipe is perfect because it calls for three ingredients, real ripe pears, sugar and crushed pineapple. And what is amazing it tastes like honey--who would have thought?
This wonderful breakfast spread is great on buttered toast, waffles, french toast, and My Tall Buttermilk Biscuits is a favorite with my children.
It makes a great addition to gift baskets and a welcome gift to new neighbors! They will ask you if you are making more the next year. Enjoy!
Pear Honey
Ingredients:
- 8 lbs. pears
- 5 lbs. sugar
- 20 oz. can crushed pineapple in own juice
Pare and core pears. Grind pears with a food grinder or in a food processor.
Mix all ingredients together.
Cook in a large stock pot. Start on warm until sugar dissolves.
Turn heat to medium.
Cook on a good boil for 1 to 2 hours until done, stirring occasionally not to scorch.
Pour into sterilized jars.
Place lids and rings on jars and seal.
Turn jars upside down on a kitchen towel.
Let set until cool and when turned up lids will pop sealed.
Mix all ingredients together.
Cook in a large stock pot. Start on warm until sugar dissolves.
Turn heat to medium.
Cook on a good boil for 1 to 2 hours until done, stirring occasionally not to scorch.
Pour into sterilized jars.
Place lids and rings on jars and seal.
Turn jars upside down on a kitchen towel.
Let set until cool and when turned up lids will pop sealed.
