Even after all these years, I can still envision a bowl of Pear Honey sitting on the table. While growing up, most of our holiday meals were served at Aunt Dot’s house. The one we all refer to the most is Christmas Breakfast.
Aunt Dot was the Queen of Simple Living, and knew how to provide a feast with very little to start with. For this holiday breakfast, she always prepared ham, bacon, sausage, scrambled eggs, cheese grits and baskets and baskets of Cheese Biscuits.
Of course, you couldn’t have biscuits with just butter. All along the table you would find small bowls of jams she had put up during the summer. Although some of the fruit base was different – some years there would be peach preserves, other strawberry jam – there was always a bowl of Pear Honey.
Now that Dot is no longer with us, the Christmas Breakfast tradition has gone by the wayside. But that doesn’t stop me from making biscuits, nor does it prevent me from serving them with homemade jams, jellies and Pear Honey. My only quandary now is whether I like Apple Peel Jelly or Pear Honey better.
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Time to Go for Seconds
That may be why I always reach for that second biscuit. I mean, really, I need to figure this out, right? And having two biscuits helps me make comparisons for a better decision… J
Want to join me in the decision making process? Then make a batch of Pear Honey, and one of Apple Peel Jelly. Be sure you make a pan of biscuits, so you can compare the two fairly. And once you have your answer, be sure to email me at email@example.com and let me know which one you like better – and why. I can’t wait to get your input, as this has certainly been a tough decision for me.
How to Make Pear Honey
There are a couple of things you need to know about Pear Honey. It isn’t actually a ‘honey’, nor does it have honey in the ingredients. Instead, the reference comes from the texture, once it’s cooked down, as well as the sweetness. But even with the large amount of sugar it calls for, it isn’t an overly sweet spread.
The next thing is that there are two versions – one with Maraschino cherries, and one without. Dot alternated the variety each year, so we were able to try them both. As for the Country Boy and me, we prefer the one without, as adding the cherries does make it quite a bit sweeter.
If you aren’t sure, feel free to make a batch of both, and add that to your comparison. But don’t stop at biscuits. Pear Honey is the perfect addition to scones, as well!
- 16 cups finely chopped (or ground) pears (peel, core and quarter before grinding)
- 1 large can (20 oz.) Crushed Pineapple
- 12 cups Sugar
- Optional: 1 large Jar Maraschino Cherries, ground. Add with juice to the pear mixture + 1 cup Sugar
In a large pot, combine all the ingredients. Cook until soft, slightly thin and spreadable, approximately 2 hours – stirring frequently.
Wash and sterilize 1/2 pint jars. Fill to within 1/4”. Remove air bubbles. Wipe rims and place flats and rings on the jars. Tighten to finger-tight.
Process in a water bath canner for 10 minutes (be sure to use proper canning procedures).
Remove from canner and allow to cool completely.
Use Pear Honey for Gifts
Pear Honey is a great addition to any gift basket, or just given on its own. Tie a decorative ribbon around the top and add a label. Add a touch of Lagniappe and give them a recipe for biscuits!
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