Pear Honey
What makes pear honey different from a jam, jelly or preserve is that you are relying on the natural pectin in the fruit so it doesn't 'set' or get that jelly-like texture you normally associate with jams or jellies. Pear honey has more of the consistency of honey, like a thick syrup. Several recipes grind the pears to break them down more. Great on hot biscuits and to give as gifts.
Pear Honey
8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar
Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.
Yield 4 pints
Pear Honey (Can be made with apples, too.)
8 cups peeled, ground fruit, from 16 to 24 firm pears
6 cups sugar
1 1/2 cups water
8-ounce can crushed pineapple in juice
Grind fruit using a grater and measure. Place in a large saucepan along with with the sugar and water. Bring to a boil then lower heat and simmer for 20 minutes. Add the pineapple and simmer 10 minutes longer. Can while hot.
