YIELDS 12-16 HALF-PINT JARS
| One 20-ounce can crushed pineapple with syrup 8 cups (about 3 pounds) peeled, cored, and chopped pears |
10 cups sugar 1 tablespoon lemon juice |
Mix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutes. Place in sterilized jars and seal while still hot.
From The Lady and Sons Savannah Country Cookbook by Paula H. Deen
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I purchased a jar of pear honey from a church friend. She suggested to eat pear honey on top of hot biscuits because this honey is very sweet. She was right- it’s SO GOOD on hot biscuits. My friend is going to show me how to make preserves, something I’ve always wanted to do, but have been so afraid of trying! She loaned me her cookbook, so I plan to spend some time copying recipes to try.
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