Thursday, January 30, 2014

Pear Honey with the Essence of Lemon

This is by far, one of my favorite jams.  The fresh lemon thyme (optional) really intrigued me.  I was so afraid it might overpower the subtle flavor of the pears, but went cautiously forward with it. I was delighted to find it gave the jam just the essence of lemon - perfect!

16 cups (about 6 pounds) of fresh, ripe, pears (peeled, cored and diced)
1 (20 ounce) can of crushed pineapple with syrup
10 cups sugar
1-2 T fresh lemon thyme leaves
1 T fresh lemon juice
Check out jam basics before beginning (click here).

Combine all ingredients in a large dutch oven.  Stir and cook over medium heat until clear, thick and golden (approximately 30 minutes).

Pour into sterilized half-pint jars (12 - 16).  Process 15 minutes boiling water bath.

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