Ingredients
- 1 (20-ounce) can crushed pineapple with syrup
- 16 cups (about 6 pounds) peeled, cored, and chopped pears
- 10 cups sugar
- 1 tablespoon lemon juice
- Special Equipment: 12 to 16 (1/2-pint) canning jars with lids
Directions
Combine all ingredients in a large saucepan. Cook until pears are tender and mixture thickens, approximately 30 minutes. Transfer to sterilized jars and seal while still hot*.
*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.
* Sterilizing Jars
Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed.
To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 31 reviews
By FishinMama
Texas
on September 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Having just recently made pear butter (think apple butterI thought I would try using the crockpot to reduce the liquid down in this recipe. It worked great. I cut up the pears and cooked them on the stove top with the sugar until it got nice and juicy. Then I placed it in my crockpot and cooked it on low. I left mine on overnight and may have cooked it too long. It became really dark. Everyone I let taste it said it was very good. I haven't tated it before so have no way to judge. Will be making it again.
By Chef #788920
Austin Texas
on August 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made this pear honey. I used 8 cups of chopped pears and 4 cups of sugar. It took a little over an hour to cook. I'm not sure if I got the right consistency though. I used a potato masher to mash up the pears. It came out very thick consistency. More like a jelly. Is it suppose to be so thick? The taste is amazing! Like candy! But its not smooth and creamy like honey. Should I have cooked it more? I wouldnt want to add more sure because it is very sweet already.
By jhmom
on October 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this recipe twice and the only comment I have is that it takes much longer than 30 minutes, probably like an hour or more. I use my dutch oven, uncovered, since it distrubutes the heat evenly. It is extremely runny at first but you have to cook until all the liquid has evaporated and only the sugar is left. You can tell when this has taken place on how it bubbles up and it should be a golden honey color when it is ready. But when that water completely evaporates, you have to be right on it or it will begin to burn. Love this recipe!!! Tastes just like my friend Jackie's pear honey.
Read all 31 reviews