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Pear Honey
12 to 14 medium ripe pears,
peeled and cored
8 cups sugar
1 can (20 ounces) crushed pineapple,
undrained
3 tablespoons lemon juice
Puree the pears in a food
processor or blender. Pour into a large kettle or Dutch oven. Add
remaining ingredients; bring to a boil.
Reduce heat; cook and stir,
uncovered, for 50-60 minutes, or until thickened. Remove from the heat.
Pour hot mixture into hot jars, leaving 1/4-inch headspace. Adjust
caps.
Process for 20 minutes in a boiling water bath.
Yield: 12 half
pints.
Store in a dry cool place. After opening, store in your
refrigerator.
Happy Canning.........Chefbetty
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