Wed 28 May 2008
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.
Let the words of my mouth, and the meditation of my heart, be acceptable in thy sight, O LORD, my strength, and my redeemer. ~Psalms 19:14
May 28th, 2008 at 2:54 pm
[…] breakfast was biscuits with pear honey or blueberry jam, sausage patties, and orange juice. I am still not good at making biscuits, so […]
July 21st, 2008 at 8:43 pm
[…] feet for hours, but felt so satisfied looking at my jars when I was done. I made pear preserves and pear honey. My daughters helped me out in various ways and sure learned a lot with me! They are eating up my […]