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Wednesday, July 13, 2011

Pear Honey

Summertime is moving on.  The squash was eliminated first and now the okra and tomatoes are gone. We have had an abundance of okra and tomatoes.  We have cut up and put in the freezer enough okra for us and my parents.  My daddy used to do the same for us.  I cannot begin to tell you how many tomatoes have been given away.  I am always told how delicious the tomatoes are and many times that they taste better than those grown in Slocomb!  Now that's a compliment!  The bellpeppers, sweet banana peppers, cayenne peppers, and jalapeno peppers are full of peppers and blooms.  I am making pepper jelly as often as I can as I prepare to have enough hot pepper jelly to sell at the Farmer's Daughters Market from September to May of next year. 

The fruit orchard is changing, too.  The watermelons and cantaloupes are now gone.  We have peach trees that have beautiful peaches that are beginning to ripen.  Our fig tree has ripe figs that need picking.  The pear trees are laden with fruit and we have a few Gala apples ripening.  A few years ago I had so many pears that I went in search of a recipe that I could use them in.  I found a recipe for Pear Honey in a Paula Deen Recipe Book.  It's a good, simple recipe that people like for different reasons.  Some tell me that their mother used to make it and it's a wonderful memory for them.  My friend, Renae, likes to eat it with cottage cheese or pancakes. A lot of folkes have pear trees and would love to share with you if you would like to make your own Pear Honey.  The grocery stores will have fresh pears, too. 

                                                         Pear Honey

1 - 20 oz. can of crushed pineapple with syrup
8 cups of peeled, cored, and chopped pears
10 cups sugar
1 Tbsp. lemon juice

Mix all ingredients and cook until pears are tender and mixture thickens, approximtely 30 min.  Place in sterilized jars and seal while still hot.

Yield: 12 to 16 half-pint jars

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