This pear honey marmalade is sweet, delicious, and great in yogurt, on toast, or right off the spoon! You only need 3 ingredients to make this wonderful preserve–pears, crushed pineapple, and sugar!
When we were planning what to preserve with fresh pears this season, my grandpa, who is 94 years old, requested “pear honey,” like his grandma used to make. After asking him a series of questions–what color was it, did it have pieces of fruit in it, what consistency did it have–I finally found a safe canning recipe that fit the description!
This is my variation on the original recipe, which requires less prep for the same delicious product!
What Do I Need To Make Pear Honey Marmalade?
To make this pear butter you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!
Recipe Video
Recipe
Recipe adapted from the So Easy to Preserve Cookbook.
Make 4-5 half-pint jars.
Ingredients
Instructions
- Put all ingredients into a large stockpot.
- Stir well.
- Bring to a boil over medium high heat.
- Once boiling, reduce to a simmer and simmer until the gelling stage is reached. Then, remove from heat.
- Use an immersion blender to blend the pears into smaller pieces, if desired.
- Store the pear honey marmalade in the refrigerator or continue with canning instructions.
- Fill clean, warm half-pint-sized jars with pear mixture, making sure to leave 1/4-inch headspace.
- Clean jar rim off to ensure no pear mixture is on it.
- Put a clean lid on and screw on band until fingertip tight.
- Put in water bath canner.
- Fill remaining jars until mixture is gone.
- Process in a water bath canner for 10 minutes, adjusting for altitude.
- Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
- Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
- Wash jars and store without bands on.
