Recipe Courtesy of Paula DeenServings: 12 to 16 half-pint jars
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
1 20-ounce can crushed pineapple with syrup
16 cup (about 6 pounds) peeled, cored, and chopped pears
10 cup sugar
1 tablespoon lemon juice or 4 pieces ginger
Mix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutes. Place in sterilized jars and seal while still hot.
Recipe courtesy Paula Deen
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I made 3 batches of this wonderful Pear Honey But it is runny. Any ideas? I plan to use it as A syrup. Should I put pectin in next time? I Tried cooking it longer but the taste was not as fresh
By Kim on November 19, 2011
i made three batches of this and they all came out a little runny.
By CAROLYN COX on October 07, 2011
I made this recipe two years ago and have requests for it constantly. It pairs really well with brie. Georgia pears are ready and planning to can some in a couple of days.
By Suz on September 27, 2011
I cooked longer than required but my syrup never really became a "syrup" - should I have cooked longer or is Pear Honey not like a preserve?
By Sheryl on September 13, 2011
By Anonymous on July 15, 2010
We have 5 pear trees and they are always full of big pears. I made this pear honey in 2008 when my sister from Flordia was visiting and we love it, have gave lots of jars away as gifts.
By Bonnie Fowler on September 28, 2010
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm.
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