Pear Honey

Was very disappointed, it takes much longer than 30 min to simmer down. After an hour of stirring and mashing,  I poured in my hot jars worried about what any longer would do? It looks like applesauce not honey.  10C of sugar is waaaaay too sweet! Would recommend 8C or less. Would have loved more descriptive instructions, including more photos. Also, 20 min prep is very misleading. Prepping that many pears took more than an hour.  Now trying to come up with a more clever name than “Pear Honey”!

I love the taste of this! I cut down the sugar to 8 cups, simmered for about 2 hours then ran it through the blender. I may have cooked it just a little too long, it turned out darker than I thought it should. We tried it this morning on top of muffins, you only need a little for a lot of flavor! I am disappointed in the lack of clear direction-I read about it on another sight so I would know what to do/expect.

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.

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.

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.

very pretty and tasty. Took much longer than 30 minutes to cook. Did not know what to expect. Would have liked directions on how the pear honey should look when ready. Thanks,We Love Paula

I used this recipe instead of my old one. What a joke! I cooked the pears at least one and a half hours. The liquid is very runny. Never again… Wish I had not let my old recipe die in my old computer 🙁

Btcovers- great idea adding ginger! Pears plus ginger- mmmmm!

I have a asian pear tree and I use those pears, Everyone loves it even my mail man he’s a fan .

Yes, cooking this for the suggested amount of time does result in a thinner spread, but I’ve always made it this way and it ends up tasting almost like a pear glaze on my toast. So many reviewers are complaining about the sweetness, but when the pear honey is thin, one is not prone to putting so much on a piece of toast, so then it’s not so overly sweet. My mother-in-law (from whom I got this recipe years ago) would not agree, but I digress . . .