My Granny made pear honey when pears came into season and canned it. Oh yum. I think you'll love it, too, over hot buttered biscuits.
finely chopped or grated pears (ripe ones)
(20 oz) crushed pineapple, undrained
1Combine all together in a stainless steel or non-reactive stockpot, bring to a boil and lower heat to medium-low or low (to prevent burning).
Cook for two-three hours or until mixture is thickened and of a golden color - similar to honey.
2For Canning: Ladle mixture into hot, sterile half-pint or pint jars, leaving 1/4" headspace. Cover with prepared lids/rings. Process in boiling water bath according to your county extension office guidelines (generally 5 minutes unless you live in high altitudes, etc.). Set jars aside overnight and check to make sure lids are sealed. If you have one that doesn't seal, refrigerate promptly. Keep sealed jars in a cool, dry place for 6-8 months.
4Optional: Add in 2 tsp freshly grated ginger for Gingered Pear Honey - it adds a unique flavor to an old-fashioned recipe.