Marilyn Lueken over there in Freeland has been searching high and low for a way to make pear honey.
Happily, the Forum ran across a recipe for this oldtimer just the other day. Let’s thank Dianne Berst, Snohomish cook and longtime Forum helper-outer, for sharing this recipe in her popular cookbook, “Sharing Our Best.”
Is pear honey really very different than pear butter? That remains to be seen, so see what you think of today’s second recipe, which was retrieved from www.homecanning.com.
Pear honey
9cups ground pears
1cup crushed pineapple
1lime, ground
5cups sugar
In large, heavy kettle or saucepan, combine pears, pineapple and lime; mix well and stir in sugar. Mix thoroughly and cook over low heat for 20 minutes. Pour hot mixture into hot, sterilized jars, leaving 1/4 -inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe rim and threads of jars with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly. Process 10 minutes in boiling-water bath.
Makes about 3 pints.
Note: After jars are cool, check seals by pressing middle of lid with finger. If lid springs up when finger is released, lid is NOT sealed. Refrigerate and use first if not sealed.
Pear butter
7pounds medium pears, quartered and cored
Water (about 1/2 cup)
4cups sugar
1teaspoon grated orange peel
1/2teaspoon ground nutmeg
1/3cup orange juice
Cook pears until soft, adding only enough water to keep from sticking. Press through sieve or food mill. Measure 2 quarts pulp; combine with sugar in large saucepot, stirring to dissolve sugar. Add orange peel, nutmeg and juice and cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot butter into hot, sterilized jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe rim and threads of jars with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly. Process 10 minutes in boiling-water bath.
Makes about 4 pints.
Note: After jars are cool, check seals by pressing middle of lid with finger. If lid springs up when finger is released, lid is NOT sealed. Refrigerate and use first if not sealed.
The next Forum will appear in Monday’s Time Out section.
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