It is more of a preserves or a jam.
My grandmother's recipe for Pear Honey originally appeared in September of 2012 on my first blog "The Life and Times at Scorpion Ranch" - but I wanted to rewrite and update it here, because it is important to me and I want to tell this story about my family and my heritage and it is a darn good recipe!!
I'm thrilled to be able to add a scanned copy of the original recipe card from my mother's recipe collection.
Scanning, saving, and documenting family stories is why I started Creating Memories Now
and I hope you enjoy the pictures and stories that I share. Scanning old recipe cards is a great way to digitize family memories.
Pear Honey is my Grandma Rosie's recipe and has been made every year for as long as I can remember. After Mom passed away, I started making it and sending to friends and family for Christmas.
I even remember that my mother made it in 2001 on September 10 and when I gave a jar to a friend; he remarked ... "this Pear Honey is innocent" --- it was made the day before 9/11.
It also ushers in fall for me. Mom usually made it around Labor Day or a week or so later - and even though it is usually 100*+ when I make it here in Las Vegas, it immediately takes me back to fall.
Behold the batch from 2012......as well as a scanned copy from one of my Grandmother's recipe notebooks.
Her handwriting gives me all the feels.
8 cups ground up pears (very ripe)
1 large can crushed pineapple
5 cups granulated sugar
Mix all together in a turkey roaster. Bake at 350* for at least 2 hours (stir every 20 minutes or so) -- it needs to thicken and become "golden" in color. Immediately scoop (I use a one-cup pyrex measuring cup) into scalding hot jars - a super hot dishwasher and using the "heated drying" cycle will make them plenty scalding - take the jars out of the dishwasher towards the end of the drying cycle. Turn the jars upside down after you screw on the bands and then flip upright when they've cooled off. Makes about 5 pints.
In the past I have used two flats of pears at Costco, let them fully ripen on the counter, 2 cans of pineapple and 10 cups of sugar. Doubling the recipe also means doubling the time to cook the elixir --it can take over 4 hours for the jam to get the color I wanted. The 2012 batch was one of my best ever!! Yield this year: 9 pints (18 half pint jars)