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request: Home made pear in honey jam/jelly recipe

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My aunt janet from arkansa makes this jam/jelly (sometimes it's on the runny side like a jelly other times it's thick like a jam.) It's really flavorful with chunks of pear in it and she cans it. I tried a recipe online called pear honey, and it wasn't the same by a long shot. Does anyone have a recipe for it? My aunt janet keeps forgetting to write it down.

In exchange I've got a recipe I make for bbq with it that I'd be more then happy to share in exchange.

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  1. The pear honey recipes I've seen included cooking down cubed fresh pears with canned pineapple, some fresh lemon juice and sugar adjusted to your personal sweet preference until soft enough to blend and then canning the mash into jars. On the other hand pear jelly would be strained of the pulp and produce a clear jelly and jam would have more soft whole pieces of fruit mixed with a clear thicken juice when jarred. Which result are you looking to replicate?

    And, I'm always open to new bbq, so lay it on me :)

    1 Reply
    1. re: HillJ

      It's got chunks in it, golden in color, just like clover honey. The peices aren't soft enough to spread but their bite sized firmish. There's no bits of peel and no pineapple or lemon that I can taste in it. Edit: It's usually packed into a 5 inch long mason jar...never used it on toast so it could be clear when spread thin, and honey colored in the jar. I always use it for the recipe below.

      Pear in honey mock bourbon bbq sauce (family member is allergic to ketchup but not pasta sauce)

      1 cup mock bourbon. (4 tablespoons vanilla extract to 4 tablespoons water)
      mock ketchup (1 cup pasta sauce, 1/2 cup sugar, 2 tablespoons vinegar)
      1 cup pears in honey
      2 tablespoons flour
      4 tablespoons water

      mixed it up in my blender boiled it on the stove for 10 minutes on medium low. It's a bit inbetween thick and runny until it completely cools.

      I like to slap it on my 30 hour ribs.