Pear Honey Jam
18-20 medium pears - about 6 pounds (diced)
1- 20 oz can crushed pineapple (with juice)
7-8 cups of sugar (depending on the sweetness of your pears)
1 tablespoon lemon juice.
Canning jars (half-pint or jelly jars)
Lids & Rings
Wash, peel, and dice pears. Add diced pears, crushed pineapple, sugar, and lemon juice to a large stock pot.Cook over medium heat until for about one hour stirring frequently. After the first hour, increase the heat to medium high (stir frequently) and cook until the pears have softened. Using a potato masher, mash the pears so there are no large chunks showing.
Wash canning jars, lids, and rings in warm soapy water. Allow to dry on a clean dish towel.
Using a large pot or canning pot, fill with water, place a trivet inside the pot, and bring to a boil. In a smaller pot, add water, and bring to a boil. Place jars into the large pot to sterilize, and jar lids/rings into the smaller pot. Allow jars, rings, and lids to remain in the hot water for about 10 minutes before packing.
Remove jars from the pots carefully using tongs and place on a cutting board or dish towel.
Using a ladle, fill each jar with pear honey to the bottom ring of the jar or 1” from the top.
Once all jars are filled, using a clean cloth, wipe the ring of each jar. Place lids on each jar and then add the ring. Tighten the ring to fingertight only.
Place jars into the large pot with boiling water and process for 10 minutes. Remove from the pot carefully with canning tongs, place on an even surface to cool, tighten lids after the jars have cooled. Pear Honey Jam can be stored for up to 1 year. Once the Pear Honey Jam is opened, place it in the refrigerator. This is wonderful on a hot biscuit, over ice cream, pancakes, waffles, or over savory dishes such as chicken and pork.Enjoy!
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