My mom and my paternal grandmother made pear honey when I was a child. It was among my favorite home-made jams. Plum jam being the other. Browsing the grocery store ads last week I saw that our local SaveMart had Bartlett pears on sale for $0.29 per pound. I could not pass up such a great deal on one of my family’s favorite fruits. I bought 8 pounds (about 24 pears) with the idea of making pear honey.
I browsed several websites looking for a good slow cooker pear honey recipe. Many of them had orange juice or peel, others had cinnamon, and another included star anise (it was a pear butter recipe). I finally came across one that seemed close. It was on Mommy’s Kitchen and was from a Paula Dean cookbook. It consisted of four ingredients: pears, sugar, crushed pineapple and lemon juice.
Now I was on the right track. I didn’t follow her recipes exactly, I tweaked it to meet my own tastes. For example, the original recipe called for 10 cups of sugar! Yikes, that’s too much, even for me. Here’s what you need:
- Fresh pears, 8 lbs or 20 medium size. They should be ripe.
- Sugar, 5 cups
- Crushed Pineapple in juice, one can
- Lemon juice, 1 TBSP
- Wash, peel, core and dice up pears
- Add the diced pears to the crock pot.
- Pour the crushed pineapple into the crock pot
- Add the lemon juice; stir it well.
- Set on LOW for 8-10 hours.
- Puree using an immersion blender. If you don’t have one, puree pears in a blender before adding to the crock pot.
- When finished ladle into canning jars to process.*