I spent Saturday morning in the kitchen making Pear Honey. I heard about it from Janet's Journal several months ago and finally got around to making a batch.
It is very sweet and will be wonderful on toast and biscuits.
Yields 12-16 half pint jars
8 cups (about 3 pounds) peeled, cored, and chopped pears
One 20-ounce can crushed pineapple with syrup
10 cups sugar
1 tablespoon lemon juice
Mix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutes. Place in sterilized jars and seal while still hot.
For the jar toppers, I traced a cereal bowl onto fabric and cut out the circles.
Made tags using cardstock cut with decorative scissors and a gold bee stamp.
Then attached them to the jars. Most of these jars will be for Christmas gifts and I'd like to can a few other things, too.
Thank you for taking a look and I hope you all have a great start to your week!