In article >,
"gloria.p" > wrote:

> Kate Connally wrote:
> > Melba's Jammin' wrote:
>
> >>
> >> Ripe pears.
> >> Peel or not.
> >> Core them.
> >> Blend them smooth.
> >> Add 2/3 - 3/4 cup sugar for each cup of pear pulp.
> >> Cook slowly in a heavy-bottom kettle until thickened a bit,
> >> remembering that it will thicken more when it's cold. No honey
> >> involved; the name comes from the consistency of the finished product.
> >>
> >> Are you going to can it? Process half-pint jars in a boiling water
> >> bath for 5-10 minutes, filling the jars to 1/4" with the hot honey.
> >
> > Thanks, Barb! This seems to be the closest thing to
> > what I had. Although mine had 1 or 2 small amounts of
> > something else. I'll try this one.
> >
>
>
> I wonder if a little lemon or grated fresh ginger would
> add nice flavor?
>
> gloria p


AFAIC, lemon would improve it greatly. I'm not fond of pears and the
fruit honeys are, by their nature (all that sugar to get get the
honey-like consistency) are sweet. It's thicker than fruit syrup.

I made Spiced Peach Honey in August to use up some overripe peaches.
It's good stuff.

FWIW.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009