So full of flavor from a fall favorite, this spread is silky smooth much like nature’s honey but with sweet pears peaking through. Accented with pineapple and fresh lemon to brighten the tones, it’s a beautiful addition to your collection.
Fruit honeys and butters are wonderful and quite versatile. They are made by slowly cooking fruit with sugar until they transform themselves into a thick spread. They’re not difficult to make, you just need an ounce or two of patience.
Like many recipes for canning and preserving there are numerous variations and I found more than a handful for pear honey. But I was intrigued by one using pineapple – it caught my eye and the results are scrumptious!
A short list of ingredients turns into a mouthful of flavor. Sweet, ripe Bosc pears, crushed pineapple and fresh lemon.
Cook until the sugar has melted completely then purée into a smooth spread. And then cook some more. Leaving you with a thick, luscious pear honey.
Delicious as a breakfast spread for sure, it can also be used as a condiment for sandwiches. But it’s sublime with a bit of St. Angel cheese and a crisp cracker. The perfect fall snack!
Pear Honey
If you don’t have an immersion blender you can finely chop the pears in a food processor before cooking.
2 pounds of ripe Bosc pears, peeled, cored and chopped, about 4 cups
1 small can crushed pineapple, 8 ounces, drained, about ½ cup
Zest of 1 small lemon, about ½ teaspoon
2 teaspoons fresh lemon juice
3 cups sugar
Combine the pears along with the crushed pineapple, lemon zest and lemon juice in a large kettle or stockpot.
Add the sugar and stir to blend together.
Cook over medium-low heat until the sugar has completely dissolved, stirring occasionally, about 30 minutes.
Using an immersion blender purée the pears until fairly smooth.
Bring the mixture to a boil over medium heat. Reduce the heat back to medium-low and continue cooking until the pear honey has thickened, about 1 hour, stirring frequently. You can process the pear honey in canning jars placed in a water bath or keep refrigerated.
For great tips on canning check out Ball Canning’s website, freshpreseving.com. Makes 3-½ cups.
Pear Honey
Equipment
- Large kettle or stockpot
- Immersion blender
Ingredients
- 2 pounds of ripe Bosc pears, peeled, cored and chopped, about 4 cups
- 1 small can crushed pineapple, 8 ounces, drained, about ½ cup
- Zest of 1 small lemon, about ½ teaspoon
- 2 teaspoons fresh lemon juice
- 3 cups sugar
Instructions
- Combine the pears along with the crushed pineapple, lemon zest and lemon juice in a large kettle or stockpot.
- Add the sugar and stir to blend together.
- Cook over medium-low heat until the sugar has completely dissolved, stirring occasionally, about 30 minutes.
- Using an immersion blender purée the pears until fairly smooth.
- Bring the mixture to a boil over medium heat. Reduce the heat back to medium-low and continue cooking until the pear honey has thickened, about 1 hour. Stir frequently.
- You can process the pear honey in canning jars placed in a water bath or keep refrigerated.
