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How to Make Pear Honey

See how to turn pears into a sweet condiment that tastes just like honey. See more

READY IN ABOUT 4 hrs

Pear Honey

Read Reviews (97)

"This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope you love it!" — VICKSEXT

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 4 pints Change Servings

8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice

8 cups white sugar

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Directions

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.

Kitchen-Friendly View

PREP 45 mins
COOK 3 hrs
READY IN 3 hrs 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 24, 2006

Great taste! I don't think I would mistake it for honey and really, I wouldn't want to. This has a wonderful pear taste but is thick and rich like honey. I've made 3 batches. The first batch was a disaster. Although my pears were ripe, they weren't ripe enough so they never dissolved. I even tried stick blending them but it didn't work. I also followed the directions and simmered on medium for 2 hours, however, after only 1 hour, it all of the sudden turned into a burned mess. My second batch came out much better. You want to use very ripe pears - almost too ripe - so that they break down when cooked. Also, I cooked this for 3 hours on low - the lowest my stove would go - to prevent burning. It worked like a charm! My third batch is cooking now. I again used very ripe pears but I used 1/2 white and 1/2 brown sugar. I think this is my favorite batch. It's darker, richer and has a much more complex flavor. Everyone who has tried it has loved it! Thanks for a super recipe!

—wildflower

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Most Helpful Critical Review

Oct 16, 2004

I like the recipe ... however ... the timing for processing this is way way WAY off. It takes more than 30 minutes for this to thicken. Try 2 hrs to 3 hrs. This is nearly the same recipe as another one I've used, and let me tell you, 30 mins would only produce pear honey liquid. So if you're making this, try to simmer it for 2 to 3 hrs - until it has the color and consistency of honey. Good recipe, horrible directions.

—YENTL22

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106 Ratings

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Dec 28, 2006

I made this recipe except I used very ripe pears from my tree and only four cups of sugar. It turned out fantastic! I also dropped a maraschino cherry into each jar for a little "blush" and treat. I'll definitely make this again next year when I once again have an over-abundance of pears!

—TEECHUR

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Jul 31, 2007

I love this recipe. The first batch I made I cooked too long and it has the consistancy of jam. The next 2 batches came out wonderfully. I discovered if I steam the pears first and run them thru my blender the fruit breaks down faster and the cooking time decreases. Everyone is talking about my pear honey and can hardly wait for me to make more.

—cholland

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Oct 10, 2007

A word of warning--if you're going to make a half- or quarter-size recipe, cut down on the cooking time! I let mine go, thinking it would be fine, (it was the consistency of thick honey when I stopped cooking) and ended up with pear candy! It got hard after it cooled. Fortunately, it hadn't burned, so a few days later I melted it down and added more pineapple juice to recover the honey consistency.

—Cottonista

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Dec 30, 2006

This was very easy & everyone has been raving about the gifts I gave them. I pulsed the pears in my food processor to ensure they would fine and not chunky. I let it cook on low for a long time. I will definitely make this again! Thanks for the great recipe!

—JANELLECOLE

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Aug 28, 2008

This is my second year canning and I'm being much more adventurous. This was a great recipe. It took about four hours on the stove. I also used rock hard pears so first I steamed them then half way through cooking I noticed the pears weren't breaking down so I zipped them in the blender. Great texture. I took another viewers advice and popped in a little candied cherry in the middle. This is my favorite canning recipe thus far I think. Really neat and pretty. Thanks!

—Amber

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Sep 11, 2007

I had scads of pears to work up and was looking for something that could be used to make PBJ's. This is perfect! Same color as honey, texture just a little different, and tastes wonderful.

—TOMMILEIGH

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Nutrition

Calories
111 kcal
6%

Carbohydrates
28.7 g
9%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.6 g
3%

Protein
0.1 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pear Honey

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories: 111
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 30mg < 1 %
Total Carbohydrates 28.7g 9 %
Dietary Fiber 0.6g 3 %
Protein 0.1g < 1 %
Sugars 27.4g
Vitamin A < 1 %
Vitamin C 2 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.