Homemade Pear Honey

A sweet homemade nectar like pear honey that makes wonderful fall gifts, especially during the holidays. Pear Honey gets it's name "honey" by the color it turns after it's prepared. This pear honey is wonderful spread on toast or biscuits. 

Today I tried my hand at making Homemade Pear Honey. I have to say it was easier than I thought it would be. The hardest part was peeling and chopping all those fresh pears. I've been wanting to make pear honey ever since I got my first taste of it at my mother in laws house. 

She had a jar hanging out in the refrigerator, so I added some to my toast and it was love at first bite. I asked her where in the world she got that jar of homemade pear honey? She told me that it was given to her from her friends grandmother. 

I wondered if she could get the recipe, but she told me her friends grandmother was in ill health and wasn't canning anymore pear honey. It was on that day that that I began my hunt for a tried and true pear honey recipe. 

A couple days ago my oldest son had brought me a big bag of fresh pears that his grandmother had gave to him to give to me. I was shocked at all those pear and wasn't sure what to do with all of them. 

I immediately thought of that delicious pear honey. We ate a few of the pears just because we couldn't resist and saved the rest to make pear honey. I had remembered seeing a recipe in Paula Deen's "Lady & Son's Cookbook" for pear honey.

It was a simple recipe that wasn't filled with crazy ingredients, just pears, sugar, crushed pineapple and lemon juice. I've been wanting to get a jump on canning to use as gifts for the upcoming holidays., so this pear honey is perfect. 

These are the ingredients you will need: Fresh Pears, Crushed Pineapple, Fresh Lemon Juice, Sugar and a little patience. 

Start by peeling and chopping the pears. 

I pureed mine in a blender for a few seconds since the pears were so firm, then added them to a large pot.  

Add the sugar and crushed pineapple. 

Add the lemon juice, and mix to combine. Bring the pear mixture to a full rolling boil, reduce heat and simmer until the pears are tender and the mixture starts to thicken up (approx 30-40 min). If the mixture doesn't thicken up you can add about 1 tablespoon of pectin. 

Ladle the pear honey immediately into prepared (sterilized jars), filling to within 1/8 inch of the tops. Wipe jar rims with a clean cloth. Add the sterilized lids and rings and screw bands tightly. Place jars on elevated rack in canner pot. 

Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process pint size jars for 10 minutes and half pints for 5 minutes.

Remove jars to a towel to cook and listen for the tings of the lids sealing. Let cool before storing in pantry. 

Author: Tina Butler | Mommy's Kitchen

Homemade Pear Honey

A sweet homemade nectar like pear honey that makes wonderful fall gifts, especially during the holidays. Pear Honey gets it's name "honey" by the color it turns after it's prepared. This pear honey is wonderful spread on toast or biscuits.

Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 4 M

Ingredients

• 10  cups (about 3 -4 pounds) peeled, cored, and chopped pears
• 1 - 20-ounce can crushed pineapple with syrup
• 6  cups sugar
• 1 tablespoon fresh lemon juice
• 1 - tablespoon unsweeted pectin, if needed 

Instructions

1. Mix all ingredients and bring mixture to a full rolling boil.
2. Reduce heat and simmer until the pears are tender and mixture thickens, approximately 30 minutes. If the mixture does not thicken you can add about one tablespoon pectin.
3. Ladle the pear honey immediately into prepared (sterilized jars), filling to within 1/8 inch of the tops. Wipe jar rims with a clean cloth.
4. Add the sterilized lids and rings and screw bands on finger tip tight. Place jars on elevated rack in canner pot.
5. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary).
6. Cover; bring water to gentle boil. Process pint size jars for 10 minutes and half pints for 5 minutes.
7. Remove jars to a towel to cook and listen for the tings of the lids sealing. Let the jars sit on the counter for 24 hours. Test the jars for sealing by making sure the lids down and flat. Let cool before storing in pantry.

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adapted from: The Lady & Sons Cookbook