Pear Honey

In the South, many recipes have come from using what many would throw away. Sometimes the best flavor comes from the peelings of the fruits, so many preserves will contain them. Although the clear juice is strained in this recipe, the peelings are still used.

16 large pears

4 cups sugar

Juice from 1 lemon

Peel and slice the pears, discarding the stems and hard cores. in a large stockpot cover the peelings and fruit with just enough water to touch the edge of the top of the fruit. boil the fruit and peelings, stirring and pressing down on the fruit as it cooks. When the peelings are completely limp and the fruit is cooked until it becomes a mush, strain the juice through cheesecloth to get 8 cups. using the same stockpot, boil the juice vigorously with the sugar and lemon juice. Continue to boil until the juice reduces to a honey consistency. Pour into hot sterile jars to ¼ inch from the top and seal with boiled lids. the jars can be stored, unrefrigerated, in a cabinet or pantry for 2 years, as long as the jars remain unopened and the lids remain sealed. once opened, refrigerate. this recipe can easily be reduced to 8 pears, 4 cups juice, 2 cups sugar, and juice from half a lemon to yield 1 pint of honey.

Makes 2 pints