This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope you love it!

Recipe Summary

prep:
45 mins
cook:
3 hrs
total:
3 hrs 45 mins
Servings:
64
Yield:
4 pints
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.

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  • Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

Nutrition Facts

111 calories; protein 0.1g; carbohydrates 28.7g 9% DV; fatg; cholesterolmg; sodium 0.3mg. Full Nutrition

Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2006
Great taste! I don't think I would mistake it for honey and really, I wouldn't want to. This has a wonderful pear taste but is thick and rich like honey. I've made 3 batches. The first batch was a disaster. Although my pears were ripe, they weren't ripe enough so they never dissolved. I even tried stick blending them but it didn't work. I also followed the directions and simmered on medium for 2 hours, however, after only 1 hour, it all of the sudden turned into a burned mess. My second batch came out much better. You want to use very ripe pears - almost too ripe - so that they break down when cooked. Also, I cooked this for 3 hours on low - the lowest my stove would go - to prevent burning. It worked like a charm! My third batch is cooking now. I again used very ripe pears but I used 1/2 white and 1/2 brown sugar. I think this is my favorite batch. It's darker, richer and has a much more complex flavor. Everyone who has tried it has loved it! Thanks for a super recipe! Read More
(319)

Most helpful critical review

Rating: 3 stars
10/17/2004
I like the recipe... however... the timing for processing this is way way WAY off. It takes more than 30 minutes for this to thicken. Try 2 hrs to 3 hrs. This is nearly the same recipe as another one I've used and let me tell you 30 mins would only produce pear honey liquid. So if you're making this try to simmer it for 2 to 3 hrs - until it has the color and consistency of honey. Good recipe horrible directions. Read More
(205)
166 Ratings
  • 5 star values: 117
  • 4 star values: 33
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
09/24/2006
Great taste! I don't think I would mistake it for honey and really, I wouldn't want to. This has a wonderful pear taste but is thick and rich like honey. I've made 3 batches. The first batch was a disaster. Although my pears were ripe, they weren't ripe enough so they never dissolved. I even tried stick blending them but it didn't work. I also followed the directions and simmered on medium for 2 hours, however, after only 1 hour, it all of the sudden turned into a burned mess. My second batch came out much better. You want to use very ripe pears - almost too ripe - so that they break down when cooked. Also, I cooked this for 3 hours on low - the lowest my stove would go - to prevent burning. It worked like a charm! My third batch is cooking now. I again used very ripe pears but I used 1/2 white and 1/2 brown sugar. I think this is my favorite batch. It's darker, richer and has a much more complex flavor. Everyone who has tried it has loved it! Thanks for a super recipe! Read More
(319)
Rating: 3 stars
10/16/2004
I like the recipe... however... the timing for processing this is way way WAY off. It takes more than 30 minutes for this to thicken. Try 2 hrs to 3 hrs. This is nearly the same recipe as another one I've used and let me tell you 30 mins would only produce pear honey liquid. So if you're making this try to simmer it for 2 to 3 hrs - until it has the color and consistency of honey. Good recipe horrible directions. Read More
(205)
Rating: 4 stars
12/28/2006
I made this recipe except I used very ripe pears from my tree and only four cups of sugar. It turned out fantastic! I also dropped a maraschino cherry into each jar for a little "blush" and treat. I'll definitely make this again next year when I once again have an over-abundance of pears! Read More
(176)
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Rating: 5 stars
07/31/2007
I love this recipe. The first batch I made I cooked too long and it has the consistancy of jam. The next 2 batches came out wonderfully. I discovered if I steam the pears first and run them thru my blender the fruit breaks down faster and the cooking time decreases. Everyone is talking about my pear honey and can hardly wait for me to make more. Read More
(134)
Rating: 5 stars
10/10/2007
A word of warning--if you're going to make a half- or quarter-size recipe cut down on the cooking time! I let mine go thinking it would be fine (it was the consistency of thick honey when I stopped cooking) and ended up with pear candy! It got hard after it cooled. Fortunately it hadn't burned so a few days later I melted it down and added more pineapple juice to recover the honey consistency. Read More
(98)
Rating: 5 stars
12/30/2006
This was very easy & everyone has been raving about the gifts I gave them. I pulsed the pears in my food processor to ensure they would fine and not chunky. I let it cook on low for a long time. I will definitely make this again! Thanks for the great recipe! Read More
(85)
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Rating: 5 stars
07/15/2012
I make this every fall. Beautiful golden color makes the perfect fall topping for hot biscuts or toast. I cook it in the crockpot on med/high for about 6 hours, saves time and keeps me from standing over the stove. Read More
(53)
Rating: 5 stars
09/14/2008
New information----Ive Made this so many times and burned it so often, Ive finally found the secret! COOK DOWN THE PEARS AND JUICE AND WHEN THEY ARE THICK ADD THE SUGAR---I think its the sugar that burns before it cooks down. I loved this recipe, I used less sugar at first when I made the first batch and halved it. You could taste the pears and their mild flavor was so delicious, I decided to can more and give as christmas gifts. when I made the full recipe I burned it , so be careful. Thank you so much for an awesome recipe that will be made for years to come--as long as my inlaws have a pear tree! Read More
(48)
Rating: 5 stars
08/28/2008
This is my second year canning and I'm being much more adventurous. This was a great recipe. It took about four hours on the stove. I also used rock hard pears so first I steamed them then half way through cooking I noticed the pears weren't breaking down so I zipped them in the blender. Great texture. I took another viewers advice and popped in a little candied cherry in the middle. This is my favorite canning recipe thus far I think. Really neat and pretty. Thanks! Read More
(45)