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Despite the name, this doesn’t use
honey. Nor is it thick and syrupy. It’s more of a mouthwateringly juicy fruit
conserve than a jam. Makes 8 outstanding 8-ounce jars.
Core and pare 9 cups (about 5.5 to 6
pounds) of ripe pears (Bartletts preferred as they are juicier). Chop them
fairly fine. Be generous, packing your measuring cup and even filling it past
the line. Use a Dutch oven and combine the pears with a 14-ounce tin of crushed
pineapple and its juice (or a 9-ounce tin will do); 5 cups of white or raw
sugar, or about half the volume of fruit, and 2 to 4 tablespoons of fresh lime
or lemon juice. We prefer lime and use the higher amount. Cook slowly on medium
heat, so it’s at a slow boil, stirring often and breaking up the larger pear
chunks with a potato masher if need be. It should take about 25-35 minutes,
depending on things like the amount of juice in the fruit and the humidity. You
want the pear bits to be translucent and the whole thing to be a light bright
yellow colour, slightly thickened and chunky, but not sticky or syrupy. When
it’s ready, ladle into sterilized jars and seal according to manufacturer’s
directions, or pour a bit of melted paraffin on top. Store in a cool, dry
place. If you don’t seal the jars, it will keep refrigerated for months.
Glenda Bartosh is an award-winning
freelance writer who can take her pear honey straight up.