Old Fashioned Pear Honey
Old Fashioned Pear Honey is a staple here in our house. As our pear tree starts filling crate fulls we start simmer batches of this old time favorite. Here’s the best part about simmered ‘jams’ - you can use however much sugar you like! You do not need pectin and you do not have to follow the exact measurements in order to end up with the most delicious pear spread for your toast, muffins, scones, toasted cheese sandwiches. Go wild, spread this pear honey on any breakfast baked good or savory charcuterie pairing you can dream up.
Before we dive into the Recipe details here are a few of my favorite tools to use when making Pear Honey:
3.6 Quart Enamel Cast Iron Pan (I LOVE using this pan for deep dish pizzas too, here’s that recipe)
And here are All of our Favorite Kitchen Tools in one spot
Click here for a cooking class video!
We love adding the Pear Honey into our Thumbprint Scones, and on big slices of fresh Sourdough. Click here for Our Full Sourdough Playlist! Be sure to Subscribe on our YouTube Channel so you’ll be the first to know when we post the next cooking class, gardening or flower video.
Cheers to filling your table and kitchen with joy, you can find even more of our delicious recipes in Our Cookbook and Our Red Tin Treats ECookBook.
Ciderpress Lane Pear Honey
Fills 7, half pints
8 cups peeled, cored and chopped pears
8 cups white sugar - use whatever sugar you love and use however much you want!
To Make
Peal, core and chop pears into a large pot. Make sure you have gotten every last bit of peel off of the cut/cored fruit. The peel does not cook down the same and makes hard pieces in the Pear Honey.
Stir in the sugar amount you’re wanting to use. You can always taste and add more sugar if you’d like later. But keep in mind, the less sugar you use, the less golden your Pear Honey will be.
Bring to a gently simmer and allow the pears and sugar to simmer together for 2-3 hours. Stir frequently to prevent burning the pears. Cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets.
If you’ve opted to use less sugar feel free to add 1/4 cup of water to give the pears extra liquid to cook down in. If you do use less sugar it will also fill less jam jars but have 7 on hand just in case.
To Store
In the Fridge: Pear Honey will keep in your fridge for a month plus.
In the Freezer: It freezes well, you can opt for any freezer container you like
Can It : While the Pear Honey is still hot, 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 sterile lids and rings. Process in a boiling water bath for 20 minutes.
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