It's called Pear Honey because the finished product is amber, like raw honey. Since pears are very mild flavored, and with the addition of pineapple and lemon, you don't really taste pears. Instead, it tastes like a fruity honey. If you like a thicker jam consistency, bring it to the gel point (about 220 degrees), stirring constantly. This produces a darker, thicker jam.
Awesome! I make a lot of jams, and after purchasing a huge quantity of very ripe pears, decided to try a variety of pear recipes. This was my favorite. I normally share my creations with friends and family, not sure if any of them will get a sample of this one, though:) Easy and the jars are beautiful. Took about 30 minutes to cook the jam. If you are new to canning or need instructions for hot water bath procedures, be sure to visit the Canning Forum here on Zaar for lots of helpful information. Thanks for sharing the recipe!
This is so good and so simple to make! I had never had pear honey before, and after my mamaw gave me a TON of pears from her tree, I figured I give this a try. I'm definatley hooked!!! Thank you sooo much for posting this recipe!
I make this every year. I love it! I serve on angle food cake too.
Extremely sweet and extremely good! Makes a nice topping for pancakes.
Pear honey is a old favorite my Grandmother shared with me. She also added a little angle flake coconut - added treat. goooooood!!
I tried this recipe today and it is DELICIOUS! I used a combination of Bosc and Bartlett pears and it worked wonderfully. This was my first canning experience and the cook time in the recipe was perfect. If you're an experienced canner, it would probably not take quite that long.
My friend in Nacogdoches, Texas makes this pear honey and I love it. My wife had to learn the recipe and every year we mooch pears. Can't wait for my trees to get large enough to bear fruit. LR Beckwith