Sunday, September 9, 2012

Pear Honey

Pear Honey - it really isn't honey.
It is more of a preserves or a jam.
It is my Grandma Rosie's recipe and has been made every year for as long as I can remember.  After Mom passed away, I started making it and sending to friends and family for Christmas.

I even remember that my mother made it in 2001 on September 10 and when I gave a jar to a friend; he remarked ... "this Pear Honey is innocent" --- it was made the day before 9/11.

It also ushers in fall for me.  Mom usually made it around Labor Day or a week or so later - so even though it is 102* today in Vegas, I had a very fall-like afternoon in my kitchen making my beloved Pear Honey (and enjoying the air conditioning!!)

And now that the jars are filled, I can sit and watch the first Broncos game of the season!

Grandma Rosie's Pear Honey ©

8 cups ground up pears (very ripe)
1 large can crushed pineapple
5 cups granulated sugar

Mix all together in a turkey roaster.  Bake at 350* for at least 2 hours (stir every 20 minutes or so) -- it needs to thicken and become "golden" in color.  Immediately scoop (I use a one-cup pyrex measuring cup) into scalding hot jars - a super hot dishwasher and using the "heated drying" cycle will make them plenty scalding - take the jars out of the dishwasher towards the end of the drying cycle.  Turn the jars upside down after you screw on the bands and then flip upright when they've cooled off.  Makes about 5 pints.

This year, I used two flats of pears at Costco, let them fully ripen on the counter, 2 cans of pineapple and 10 cups of sugar.  Doubling the recipe also meant I had to double the time to cook the elixir -- it took over 4 hours for the jam to get the color I wanted.  I do believe this is my best batch ever!!  Yield this year: 9 pints (18 half pint jars)


  1. Oh my word! This sounds amazing! Now I need to go to a farmers market and get me some pears!

    1. Thanks for visiting! You can't go wrong with this recipe!

  2. Kate, How long can you keep these jars unopened? Just curious. I may try this.

  3. I made this same recipe a couple of years ago and everyone loves it. It's my husband's favorite and he normally doesn't like jams/jellies. I heat my jars slowly in the oven and let them stay at 250 for about 20 minutes to have them hot enough to use. I'm not organized enough to have mine hot at the right time in the It's a great recipe, I had lost mine and was excited when I saw yours. Thanks for posting. My pears are cut up and waiting....better run. Jean :)