Pear honey is an old-fashioned Southern spread that contains no actual honey. Pears are cooked slowly until they become clear and golden, developing a thick, pourable texture that resembles honey. It’s a delicious way to transform a large pear harvest into a jarred spread for biscuits, toast, or desserts through the winter.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
The name “pear honey” comes from the color and texture: it’s golden and pourable like honey, even though it’s made of fruit and sugar. This is a traditional Southern preserve and a practical way to preserve pears that might otherwise go to waste.
This version keeps the pear flesh in the mixture and adds crushed pineapple for a touch of acidity and bright flavor. The pineapple prevents the spread from tasting overly sweet and one-dimensional.
Pear honey is looser than pear butter and smoother than pear jam. Use it the way you would use honey—on warm biscuits, pancakes, yogurt, or stirred into hot tea.
Notes from My Kitchen
Pear honey began as a reader suggestion. For my first attempt I diced the pears and let them cook; the pieces candied into clear, glassy bits rather than melting into the syrup. I later blended the batch with an immersion blender, which yielded the smooth, honey-like consistency I wanted. The pineapple added a subtle tang that balanced the sweetness.
Quick Look at the Recipe
- Recipe Name: Pear Honey
- Type: Fruit spread (no added pectin)
- Canning Method: Water bath canning
- Prep Time: About 30 minutes
- Cook Time: About 45 minutes, until the pears turn clear and the syrup thickens
- Canning Time: 15 minutes for half pints or pints (adjust for altitude)
- Yield: About 6 half pints, or 3 pints
- Jar Sizes: Half pints or pints
- Headspace: 1/2 inch
- Ingredients: Pears, granulated sugar, crushed pineapple (undrained)
- Difficulty: Easy
Ingredients for Pear Honey
This recipe uses only three ingredients. Measure the pears by weight as purchased (whole, before peeling and coring).
- Pears: Regular pears such as Bartlett, Bosc, or Anjou. Slightly underripe fruit holds up better during the long cook. Do not use Asian pears for this recipe.
- Sugar: Granulated sugar. The thick, honey-like texture depends on a high sugar ratio, so follow the amount in the recipe.
- Crushed pineapple: Canned crushed pineapple in juice. Add it undrained; its acidity adds brightness and prevents the final flavor from tasting flat.
Use a heavy-bottomed pot to prevent scorching. An immersion blender makes it easy to get a smooth texture when the pears are translucent.
Choosing Pears for Pear Honey
Bartlett, Bosc, and Anjou all make good pear honey. Slightly underripe pears tend to hold their texture better over a long simmer. Avoid Asian pears, as their texture and flavor differ from the regular European-style pears called for here.
How to Make Pear Honey
Once the pears are prepped, the cooking is mostly hands-off. Everything cooks in one pot and reduces until the pears turn clear and the syrup thickens. The basic ratio is 2 1/2 pounds whole pears to 5 cups granulated sugar and 1 cup crushed pineapple (juice and all).
Prep the Pears
Peel and core the pears, removing any gritty or hard bits near the core. For a silky texture, grind the pears, finely chop them, or pulse them in a food processor. Larger pieces will candy and remain chunky unless blended at the end.
Cook It Down
Combine the prepared pears, sugar, and canned crushed pineapple (undrained) in a large, heavy-bottomed pot. Stir until the sugar begins to dissolve, then bring to a gentle boil over medium heat. Reduce to a steady simmer and cook, stirring often, until the pears turn clear and the liquid thickens—about 45 minutes, though times vary by stove and pot.
As it thickens, stir more frequently to prevent sticking and scorching; high-sugar mixtures cling to the pot as they concentrate and can burn quickly.
Smooth or Chunky
When the pears are translucent, choose your texture. For smooth, run an immersion blender through the pot until the mixture is glossy and even. For chunky, leave the pieces whole. Continue cooking until the spread mounds softly on a cool spoon—remember it will firm up slightly as it cools in jars.
Canning Pear Honey
Pear honey is processed in a boiling water bath like applesauce. Prepare a water bath canner and warm jars before filling. Pack the hot pear honey into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, apply lids and bands fingertip tight, and process half pints or pints for 15 minutes at sea level. Adjust processing time for altitude: 20 minutes between 1,001 and 6,000 feet, 25 minutes above 6,000 feet.
After processing, turn off the heat and leave jars in the canner for 5 minutes. Remove with a jar lifter and let cool undisturbed for 12 to 24 hours before checking seals. Remove rings before storing so any failed seal is obvious.
Altitude Adjustments
- 0 to 1,000 feet: 15 minutes
- 1,001 to 6,000 feet: 20 minutes
- Above 6,000 feet: 25 minutes
Ways to Use Pear Honey
Use pear honey anywhere you’d use honey or a sweet syrup: on biscuits, pancakes, cornbread, yogurt, oatmeal, or stirred into tea. It also makes a lovely glaze for roasted ham or pork and pairs nicely with sharp or salty cheeses. Warm the chunky version over vanilla ice cream, or pour the smooth variety like syrup over a baked pancake.
Storage and Shelf Life
Store sealed jars in a cool, dark place and use within 12 to 18 months. Once opened, refrigerate and use within 1 to 2 weeks. If you choose not to can, keep unprocessed pear honey refrigerated for 1 to 2 weeks or freeze it for up to 6 months in straight-sided, freezer-safe jars with 1 inch headspace.
Yield Notes
This recipe is half the size of the original Farm Journal version. It starts with 2 1/2 pounds of pears as purchased (about 5 to 6 medium pears) and yields roughly 6 half pints or 3 pints, depending on how far you reduce the mixture. The recipe halves and doubles easily; a double batch yields about 6 to 7 pints but takes longer to cook down. Avoid scaling beyond a double batch to prevent uneven heating and scorching.
Pear Honey FAQs
Is there honey in pear honey? No. It’s made from pears, sugar, and crushed pineapple; the name refers only to its honey-like color and texture.
Why pineapple? Canned crushed pineapple in juice adds acidity and brightens the flavor so the spread doesn’t taste overly sweet.
Can I reduce the sugar? Not for this recipe. The thick, syrupy texture relies on the specified sugar ratio. For a lower-sugar pear spread, consider making pear butter instead.
Can I double the recipe? Yes; a double batch yields about 6 to 7 pints but will take longer to reduce. Do not exceed a double batch to avoid uneven cooking and scorching.
