For anyone who needs to find a use for an abundance of pears, here's something that is easy to make and delicious. The recipe says to grind the pears and I have tried to use the fine chop on my food processor, but it isn't the same. So, I use my trusty old clamp-on food grinder. I love the pear honey on any kind of toasted bread, especially English muffins. Enjoy!
9 cups ripe pears, peeled, cored, sliced and ground
Grated rind of one lemon
2 Tbsp. fresh lemon juice
5 cups granulated sugar
1 cup crushed pineapple, with some juice
Combine all ingredients in a large heavy kettle or Dutch oven. Bring to a boil; reduce heat and cook stirring until sugar dissolves and mixture begins to thicken, about 20 to 30 minutes. Pour into sterilized jars and seal. Delicious served on toast and especially good on English muffins.
Note: I have successfully used the entire contents of a 20-oz. can of crushed pineapple and found no discernible faults.
PEAR HONEY
(Makes about 8 half-pint jars)
Grated rind of one lemon
2 Tbsp. fresh lemon juice
5 cups granulated sugar
1 cup crushed pineapple, with some juice
Combine all ingredients in a large heavy kettle or Dutch oven. Bring to a boil; reduce heat and cook stirring until sugar dissolves and mixture begins to thicken, about 20 to 30 minutes. Pour into sterilized jars and seal. Delicious served on toast and especially good on English muffins.
Note: I have successfully used the entire contents of a 20-oz. can of crushed pineapple and found no discernible faults.
