Uploaded October 2025 | Updated September 2026, 2 days ago
Good morning, friends! Well, almost afternoon by the time I got all those pears peeled. I promised I’d share this pear honey recipe, and here it is. It’s not really honey, but it’s got that same sweet, silky feel that makes you want to grab a spoon. I’ll walk you through how I make it, how I cut back on sugar, and how to cook it down till it looks like sunshine in a jar. I’ll even show you how to avoid burning it—well, mostly avoid it. It’s the kind of recipe that takes a little time, but when you taste it, you’ll know it was worth every stir of the spoon.
🥫 FORJARS Canning Lids & Jars: forjars.co/?sca_ref=1911228.45BY9FFxdg
(Promo Code SHOP1870 to get 10% off)
Ingredients
~8 cups peeled, chopped pears (measure by cups, not number of pears)
1 cup pineapple juice (or pineapple juice brine saved from canning zucchini)
1 cup water with a “good glug” of lemon juice (used while prepping pears)
5 cups sugar (instead of 8 cups that most recipes call for)
Optional add-ins:
Spices like cinnamon, ginger, nutmeg, or cardamom for a spiced version
Prep the Pears:
Peel and core pears carefully, trimming away the gritty, grainy parts near the core. Cut into small chunks (½–1 inch) or slice thinner for a smoother texture.
Combine Ingredients:
In a large pot, mix pears, pineapple juice, lemon-water mixture, and sugar. Stir well.
Bring to a Boil:
Heat on high until it reaches a rolling boil, then reduce to medium or medium-low.
Cook Down:
Simmer for 2–3 hours, stirring occasionally, until the mixture thickens to a honey-like consistency.
Use an immersion blender partway through to achieve your preferred texture (chunky or smooth).
Watch for Caramelization:
Keep heat moderate to avoid sugar burning on the bottom. If caramelization occurs, scrape out black bits and continue cooking gently.
Test for Thickness:
When it coats a spoon and falls in a slow, thick ribbon, it’s ready.
Jar Prep:
Wash and sterilize jars, lids, and rings.
Fill hot pear honey into hot jars, leaving ¼ inch headspace.
Clean & Seal:
Wipe rims thoroughly to remove sticky residue. Apply lids and rings.
Water Bath:
Place jars in a hot water bath canner (hot jars into hot water).
Once water reaches a full boil, process for 10 minutes.
Cool & Store:
Remove jars, cool on a towel, and check seals. Label and store.
Yield: ~6 half-pint jars
Uses: Great on toast, biscuits, cheese boards, pork roast, or as a sweet holiday gift.
---------------
👕 Shop Our Merch: bonfire.com/store/1870smerch
🌻 HOSS Garden Tools & Seeds: shrsl.com/33ehp (Promo Code SHOP1870 for free seeds!)
🌱 MIGardener: migardener.com/1870
🌺 GREENSTALK Vertical Gardens: greenstalkgarden.com/?rstr=SHOP1870 (Promo Code SHOP1870 for $10 off!)
🍃 HARVEST Right Freeze Dryers: affiliates.harvestright.com/1182.html
🔦 OLIGHT Flashlights: bit.ly/3z6daku (Promo Code SHOP1870 for 10% off!)
🛒 Our Favorite AMAZON Finds: amzn.to/3ihSgZP
---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
YouTube: youtube.com/@1870s
Facebook: facebook.com/1870sHomestead
Instagram: instagram.com/that_1870s_homestead
Pinterest: pinterest.com/that1870s
EMAIL: that1870shomestead@gmail.com
---------------
Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
---------------
00:00 Introduction and pear peeling talk
00:30 What is pear honey
01:23 Ingredients and sugar amounts
03:28 Bringing it to a boil
05:25 Texture and blending options
05:56 How to trim and core pears
08:06 Using pear scraps for juice or jelly
08:30 Spices and flavor variations
09:52 Cooking time and slow cooker idea
10:26 How to use pear honey
13:41 Cute jars and canning prep
14:05 Sugar burn and texture fix
15:57 Testing the final product
19:16 Cleaning rims and preparing jars
20:23 Water bath canning finish
Good morning, friends! Well, almost afternoon by the time I got all those pears peeled. I promised I’d share this pear honey recipe, and here it is. It’s not really honey, but it’s got that same sweet, silky feel that makes you want to grab a spoon. I’ll walk you through how I make it, how I cut back on sugar, and how to cook it down till it looks like sunshine in a jar. I’ll even show you how to avoid burning it—well, mostly avoid it. It’s the kind of recipe that takes a little time, but when you taste it, you’ll know it was worth every stir of the spoon.
🥫 FORJARS Canning Lids & Jars: forjars.co/?sca_ref=1911228.45BY9FFxdg
(Promo Code SHOP1870 to get 10% off)
Ingredients
~8 cups peeled, chopped pears (measure by cups, not number of pears)
1 cup pineapple juice (or pineapple juice brine saved from canning zucchini)
1 cup water with a “good glug” of lemon juice (used while prepping pears)
5 cups sugar (instead of 8 cups that most recipes call for)
Optional add-ins:
Spices like cinnamon, ginger, nutmeg, or cardamom for a spiced version
Prep the Pears:
Peel and core pears carefully, trimming away the gritty, grainy parts near the core. Cut into small chunks (½–1 inch) or slice thinner for a smoother texture.
Combine Ingredients:
In a large pot, mix pears, pineapple juice, lemon-water mixture, and sugar. Stir well.
Bring to a Boil:
Heat on high until it reaches a rolling boil, then reduce to medium or medium-low.
Cook Down:
Simmer for 2–3 hours, stirring occasionally, until the mixture thickens to a honey-like consistency.
Use an immersion blender partway through to achieve your preferred texture (chunky or smooth).
Watch for Caramelization:
Keep heat moderate to avoid sugar burning on the bottom. If caramelization occurs, scrape out black bits and continue cooking gently.
Test for Thickness:
When it coats a spoon and falls in a slow, thick ribbon, it’s ready.
Jar Prep:
Wash and sterilize jars, lids, and rings.
Fill hot pear honey into hot jars, leaving ¼ inch headspace.
Clean & Seal:
Wipe rims thoroughly to remove sticky residue. Apply lids and rings.
Water Bath:
Place jars in a hot water bath canner (hot jars into hot water).
Once water reaches a full boil, process for 10 minutes.
Cool & Store:
Remove jars, cool on a towel, and check seals. Label and store.
Yield: ~6 half-pint jars
Uses: Great on toast, biscuits, cheese boards, pork roast, or as a sweet holiday gift.
---------------
👕 Shop Our Merch: bonfire.com/store/1870smerch
🌻 HOSS Garden Tools & Seeds: shrsl.com/33ehp (Promo Code SHOP1870 for free seeds!)
🌱 MIGardener: migardener.com/1870
🌺 GREENSTALK Vertical Gardens: greenstalkgarden.com/?rstr=SHOP1870 (Promo Code SHOP1870 for $10 off!)
🍃 HARVEST Right Freeze Dryers: affiliates.harvestright.com/1182.html
🔦 OLIGHT Flashlights: bit.ly/3z6daku (Promo Code SHOP1870 for 10% off!)
🛒 Our Favorite AMAZON Finds: amzn.to/3ihSgZP
---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
YouTube: youtube.com/@1870s
Facebook: facebook.com/1870sHomestead
Instagram: instagram.com/that_1870s_homestead
Pinterest: pinterest.com/that1870s
EMAIL: that1870shomestead@gmail.com
---------------
Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
---------------
00:00 Introduction and pear peeling talk
00:30 What is pear honey
01:23 Ingredients and sugar amounts
03:28 Bringing it to a boil
05:25 Texture and blending options
05:56 How to trim and core pears
08:06 Using pear scraps for juice or jelly
08:30 Spices and flavor variations
09:52 Cooking time and slow cooker idea
10:26 How to use pear honey
13:41 Cute jars and canning prep
14:05 Sugar burn and texture fix
15:57 Testing the final product
19:16 Cleaning rims and preparing jars
20:23 Water bath canning finish
