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Pear Honey

Source of Recipe


The Seattle Times






List of Ingredients



• 3 lbs. ripe pears
  
• 1 (8-1/4-ounce) can crushed pineapple, undrained
  
• About 6 Tbsp lemon juice, divided
  
• 3-1/2 cups sugar
  
• Optional: 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice
  






Instructions



1. Wash, peel and core the pears. Chop finely, almost to a puree, by hand or in a food processor. Combine in a large, nonreactive saucepan with the pineapple, 4 tablespoons lemon juice, sugar and spices, if using. Put over medium-low heat and stir until the sugar has dissolved.
   
   
2. Bring to a boil, then reduce heat to medium and cook at a high simmer about 25 minutes, stirring often, until very thick. Stir in the remaining 2 tablespoons lemon juice and continue cooking at a simmer 5 minutes.
   
   
3. Ladle into hot 1/2-pint canning jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water bath canner 15 minutes. (Or cool the pear honey, ladle into freezer containers, cover and freeze.)
   
   Makes about 5 cups.