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Pear Honey II

Source of Recipe


Southern Lady magazine



List of Ingredients



• 8 cups sliced pears, peeled and cored
  
• 2 Tbsp bottled lemon juice
  
• 2 (20-ounce) cans crushed pineapple in unsweetened juice, undrained
  
• 6 cups sugar
  






Instructions



1. Purée pears in a food processor or blender.
   Heat lemon juice in an 8-quart stockpot over medium-high heat. Add pears, pineapple and sugar. Bring to boil, stirring constantly. Continue to boil, stirring constantly, until mixture becomes the consistency of thick applesauce (approximately 25 minutes).
   
   
2. Remove from heat and immediately fill sterilized ½-pint jars, leaving a ¼-inch headspace. Wipe edges and threads of jar. Place hot canning lids and bands on jars; screw on firmly.
   
   
3. Process in boiling-water canner for 5 minutes.
   Remove from canner and place on a towel or rack to cool. Store in a cool, dark place until ready to use. Refrigerate after opening.
   
   Makes about 11 (½-pint) jars.