My mother used to make Pear Honey and it was sooo good. She did not use pineapple and I cannot find a recipe that does not call for pineapple, I am allergic to pineapple. I would appreciate it if anyone had a recipe like this that they could share.
My mother used to make Pear Honey and it was sooo good. She did not use pineapple and I cannot find a recipe that does not call for pineapple, I am allergic to pineapple. I would appreciate it if anyone had a recipe like this that they could share.
Hi Grannyv and welcome to TalkFood!
The recipe below uses apples and oranges instead of pineapple. If you decide to try it, let us know how close it comes to your mother's.
This recipe is very sweet, but then it's supposed to be used as you would use honey!
PEAR HONEY
Printed from COOKS.COM
6 (3 c.) large pears, chopped
2 apples
1 orange (peel included)
5 c. sugar
1 pkg. pectin
Grind fruit with fine disc in grinder.
Add pectin. Place in pan and bring to boil, boil for 1 minute, then add sugar. Bring to a rolling boil, (3 minutes).
Pour into sterilized pint or 1/2 pint jars, adjust 2 piece seal and process in a boiling water bath for 5 minutes (or refrigerate).
--CM
I am also allergic to oranges, but thanks.
I wish I coud find my mothers recipe
So are you allergic to all citric fruits?
Found this;
Ginger Pear Honey
10 pounds cooking pears, peeled and quartered
1 lemon
Grated rind and juice of 2 lemons
4 ounces ginger root, grated, or 2 tablespoons powdered ginger
7 1/2 pounds sugar
Grind pears and lemon with a meat grinder. Add grated rind and juice of other 2 lemons. Place all ingredients in large canning kettle. Start on high heat and bring to a boil.
Turn to medium low and cook until amber and as thick as desired (approximately 1 1/2 hours).
Place in jars and seal. Recipe may be cut in half.
Yields 15 pints.
Kansas Pear Honey
9 pounds of pears
7 pounds of sugar
1 cup vinegar
1 stick cinnamon, 3 inches long
Peel, core and quarter (smaller pieces if you want) pears. Add 4 pounds of sugar and 1 cup of vinegar. Let stand overnight to draw out the juices. In the morning, drain the juice into a large kettle. Add the remaining 3 pounds of sugar and cinnamon stick, broken up. Bring to a boil and add the pears. Reduce heat and cook slowly about 2 hours or until the syrup has a light reddish (honey) color with a little bit of shine to it and pears are transparent. Pack into hot jars and seal. Process as your would for any preserves. It’s the color that gives this recipe it’s name.
Here's another one - no pineapple.
PEAR HONEY
4 c. peeled, crushed pears
3 c. sugar
1/4 tsp salt
1 lemon, ground
Combine all ingredients and cook in heavy pan, stirring occasionally, about 15 minutes or until spreading consistency.
Pour into hot sterilized jars and process for 5 minutes in a boiling water bath.
Makes 2 1/2 pints.
--CM
And here's one with no lemon, no orange and no pineapple!
PEAR HONEY
Printed from COOKS.COM
6 lb. (12 c.) sugar
3 pt. water
6 pears
2 apples
Mix water and sugar. Bring to a boil and boil for 10 minutes. Grate the pears and apples and add to the syrup. Boil 30 minutes. Put in sterilized canning jars and process for 5 minutes in a boiling water bath.
--CM
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