March 30, 2010

Pear Honey

Pear Honey is just a little thicker than traditional honey and thinner than a preserve or jam. It is so easy to make and has become a staple in our house for years. I started making this ever fall when a friend of mine would give me an abundant amount of fresh pears. There were too many to eat before they would go bad, so I needed  another recipe besides Pear Preserves. In fact, my family likes the Pear Honey better than Pear Preserves.

This wonderful breakfast treat is scrumptious spread on everything from buttered toast, waffles, french toast, and My Tall Buttermilk Biscuits are the favorite to eat it with.

Pear Honey

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, sirring 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.

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  1. I have never heard of Pear Honey, but why not, it sure does sound delicious.

  2. This sounds delicious, sharing this post on my Wednesday and wandering links, thanks!

  3. This sounds amazing! My parents even have a pear tree. If Santa brings me a food processor I can possibly make this happen at my house.

  4. I heart pears...thanks for sharing.

  5. Oh my goodness! This sounds fantastic, especially on homemade bread!


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