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Pear Honey

Pear Honey

  • Prep

    45 m
  • Cook

    3 h
  • Ready In

    3 h 45 m
VICKSEXT

VICKSEXT

This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope you love it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 64 servings

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Nutrition

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  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

wildflower
277

wildflower

9/24/2006

Great taste! I don't think I would mistake it for honey and really, I wouldn't want to. This has a wonderful pear taste but is thick and rich like honey. I've made 3 batches. The first batch was a disaster. Although my pears were ripe, they weren't ripe enough so they never dissolved. I even tried stick blending them but it didn't work. I also followed the directions and simmered on medium for 2 hours, however, after only 1 hour, it all of the sudden turned into a burned mess. My second batch came out much better. You want to use very ripe pears - almost too ripe - so that they break down when cooked. Also, I cooked this for 3 hours on low - the lowest my stove would go - to prevent burning. It worked like a charm! My third batch is cooking now. I again used very ripe pears but I used 1/2 white and 1/2 brown sugar. I think this is my favorite batch. It's darker, richer and has a much more complex flavor. Everyone who has tried it has loved it! Thanks for a super recipe!

YENTL22
197

YENTL22

10/16/2004

I like the recipe ... however ... the timing for processing this is way way WAY off. It takes more than 30 minutes for this to thicken. Try 2 hrs to 3 hrs. This is nearly the same recipe as another one I've used, and let me tell you, 30 mins would only produce pear honey liquid. So if you're making this, try to simmer it for 2 to 3 hrs - until it has the color and consistency of honey. Good recipe, horrible directions.

TEECHUR
164

TEECHUR

12/28/2006

I made this recipe except I used very ripe pears from my tree and only four cups of sugar. It turned out fantastic! I also dropped a maraschino cherry into each jar for a little "blush" and treat. I'll definitely make this again next year when I once again have an over-abundance of pears!

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