Monday, September 3, 2012

Pear Honey

How to make Pear Honey from your peelings.  Taste absolutely wonderful!

Ingrediets Needed
8 cups of Pear Juice (From your pear peels)
4 cups of Sugar
Juice from one Lemon (Optional)
Liquid Pectin (Optional, Use if honey doesn't thicken)
1/2 tsp of cinnamon (Optional)

1:  Put peels in a large stainless steel pot and cover with water.  Bring to a boil and boil gently until very soft.  Put in refrigerator and let set overnight.  This lets the flavor soak in. Squeeze through a cheese cloth or run through a foley food mill, liquid along with the peels.  I used the food mill on mine. 
2:  Take this and let it drip through a jelly bag.  Do not squeese it through or it will be real cloudy.  If you don't have a jelly bag, you can sit a strainer over a large kettle and line it with a clean white hankerchief and pour your mixture on this.  It will drip through just as good.  I keep new hankies just for using this way.
3:  Measure 8 cups of the strained juice into a clean pot and bring to a boil.  When it is boiling vigorously,  add your lemon juice and sugar.  Bring back to a boil and boil rapidly until it gets to the consistancy of honey.  Usually about 30 minutes. 
Note:  You don't want to boil longer 30 to 40 minutes, it will harden when processed.  It will thicken if you have good juice, if you used too much water and not enough peels to make a good juice then it may not thicken.  If it doesn't then you can add liquid pectin to help it thicken.
4:   If it doesn't get to the consistancy you want, do not worry.  Remove from heat and stir in one or two packages of liquid pectin.  This will help it set the way it needs to.
5:  Stir and pour into clean sterile jars.
6:  Process in a water bath canner for 5 minutes.
7:  Remove lid and wait 5 more minutes before removing from canner.
8:  Cool, Label and Store

I hope you enjoy this as much as I is one of the best fruit honeys I know of.


  1. This was a HUGE HIT with my family! Sooooo darn good! I was wondering if I could do a reduced sugar version if I definitely use the liquid pectin? Thank you SOOOO much for this truly wonderful recipe!

    1. Hi Jamie, I am so glad you enjoyed the Pear Honey...we love it too. I have never tried reducing the sugar. When making jam you have to use even more sugar, but you might try using half sugar and half splenda. If I did it this way I would try and use it up quickly since the shelf life may not be long with splenda. Hugs..Kat

  2. Thanks so much Kat! Ya know what? I've decided some things are simply TOO good to try and change up! My family loves this pear honey sooo much, it now has replaced every other syrup, jelly, ice cream topping etc that you can think of in our home! Lol! I'm now getting requests for peanut butter and pear honey sandwiches on a daily basis for lunch! We simply love it sooo much! Thank you soooo very much for sharing Something this special

    1. Jamie, it does my heart good to see someone enjoy and benefit from any of my postings. Thank YOU! so much for taking time to let me know what you think. Wishing you all the best...Kat

  3. Holy Moly, this is awesome! I just licked the spoon after putting the last jars into the canner. I made a batch of Belgian Pears which is cooking pears with white wine vinegar and sugar and makes an amazingly pear dish. Google Belgian Pears. Was looking for a recipe to use the peels as I hated to waste them. This is so delicious! Thank you for the recipe.