When you have a hankering for something creamy and warming, this keto-friendly broccoli-Cheddar soup will satisfy you.
| Prep Time: | 45 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 64 |
| Yield: | 4 pints |
Ingredients
- 8 cups peeled, cored and chopped pears
- 1 cup unsweetened pineapple juice
- 8 cups white sugar
Instructions
- 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.
- 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.
Reviews
This was so yummy. I will be using this recipe again.
I strained the liquid from the crockpot and sealed it in jars. Great tasting dark honey. I took the fruit that was a topaz color and smashed it up. It’s delicious pear butter which I keep in the refrigerator
I read several of the reviews where they talked about using less sugar. I made this today using 8 cups of chopped pears, 12 ounces of unsweetened pineapple juice and 4 cups of sugar. I cooked the fruit and juice for 30 minutes, then used an immersion blender to break the fruit down even more. I then added the 4 cups of sugar and cooked it in low for 3 hours. I ended up with 7 half pints of this gorgeous, delicious yumminess! I’m so glad I cut back on the sugar because It is sweet enough for us! I’m definitely making more of this!
Used 4 cups very ripe pears and four cups sugar, simmered for 2 hours, turned out perfect. I would definitely cut the sugar down by half next time, though.
I put my pear in my ninja and basically puréed them. It is not smooth like honey but it is rich and thick and color like honey. Husband says it taste good to him.
Came out SO good that I’m going to experiment making ‘honey’ with other fruits!
tastes just like candy…my 80 year old mother was eating it by the spoonful
I made 4 batches and it is so good. Cooked for 3 hours. I made 2 batches at a time. I used the Pamper Chef apple peeler and it was fast. Thanks
Before making this I read through the reviews for do’s, don’ts, and adjustments others had made. I use raw sugar, not bleached white sugar, so I knew the color would be darker. I ended up with only five jars and it’s more like a jelly/apple butter consistency. I’m going to tweak it a little more next time. The flavor is great. I did steam and puree my pears first. I will definitely try this again.
No changes, making again today.. delicious
I amended the amount of sugar to 4c. with 1/2 of it being a light brown sugar. Cooked it in the slow cooker on HIGH for the estimated time, though it never boiled. Used a stick blender toward the end & let it cool. Good flavor, will refrigerate the honey & give them away for gifts.
I am amazed with this recipe. So thick and no pectin?! Amazing flavour. Better and easier than regular jam or jelly!
Very tasty, sticky sweet goodness. I used the 8 cups of sugar the recipe called for. I will try cutting it back next time.
Starting a second batch. Wouldn’t change a thing!
We used the wild hard pears from a local farmer’s tree, he couldn’t recall the variety because the tree was there when his father bought the farm and he’s 82. Think of the supernfirm pears, yellow green skins with black spotted mottling, larger than most commercial varieties. We peeled and used 10 of these double fisted giants. They were firm but very ripe. We made a second batch using softer, Bosch variety pears and it came out more like pear ‘butter’, with a grainy applesauce like texture. Other important notes: We think the pineapple juice and sugar are essential, but we cut back the sugar from 8 cups to only 6 cups because that was plenty to cover the cut pears. We had cut the pears into about 1” squares so that they would soften and cook a bit quicker. After they did soften (about 2 hours) we used a Moulinex stick blender to smooth it up even more. Then we added the juice from a fresh lemon and a teaspoon of pumpkin pie spice and let it simmer (and stir) for another hour until it looked just like honey. We canned this into various sizes jars for gifts, but I think the total yield was around 8 pints. Everyone who has tried it just loves it! There is no doubt it will become one of our family traditions!
We make our own Granola which calls for honey in the recipe so when I had a bumper crop of ripe pears, saw this recipe, I knew I had to try it. I read through all the tips – a must – and found the best advice – I used 10 large very ripe pears, shocked them to release their peal – boiling water for a few seconds – they are ripe- then cold water. It was a bit messy but fast. I washed them once pealed to remove all peals and blemishes. I then chopped them and tossed them along with the pineapple juice in a Blender pulsing it into a sauce – I then placed this in a crock pot and added the sugar – 1 cup brown for taste and 7 cups of white. Cooked on high one hour stirring every 20 minutes. I then placed a dish towel under the lid to catch the escaping steam preventing it from falling back into the crock and cooked on low several hours – over night is best. I allowed it to cool and was amazed at how much it resembled honey in texture, you would swear this was pear tasting honey! I then divided it into small jars and sealed them in a hot water bath for 20 minutes. Now to make that Granola. This will be an excellent substitute for that expensive honey.
Will definitely make this again! We added cinnamon to ours but cooked it to long!
I really liked this it had great flavor but like someone else said if you do not have really ripe pears you will want to pre cook them and send them through the blender a bit.I did not do that and I ended up with sort of marmalade.It is still great though.I am not one for real sweet but my husband loves it.I also like but Next time I may try to reduce the sugar.
Like Wildflower my pears did not disintegrate even though they were ripe with some brown spots on them. I brought them to a boil and then turned them on low for 3 hours. It taste good put do not know what to do with it.
super tasty, super good!!! We simmered for 3.5 hours on low to make sure it didn’t burn, and it was perfect! We did pull the chunks out after 2 hours to puree for a smoother finish. Next time I would puree at the very beginning. We did 6 C if sugar instead of 8, and it is just right. still sweet but not too much. We think this would be good with some nutmeg in it (we tried several variations after it was done and had cooled in little ramekins), and will likely try that next time for greater depth of flavor.
This recipe turned out beautiful!