Honey and Pears are a great combinaton. This Jelly requires a little more work to make, but the finished product is beautiful to look at and is as delicious as it is attractive.
- 12 Medium jusst ripened pears
- 2 tablespoons lemon juice
- 3 cups water
- 3 tablespoons low sugar or no sugar needed pectin
- 3/4 cup honey
- 4 half-pint jars, lids and bands
- Core the pears and coarsely chop them, leaving the skins on. Place the pears in a large stockpot and add 3 cups of water. Simmer the pears for 10 minutes, covered, stirring occasionally.
- Using a large spoon, place the pears in a strainer lined with several layers of damp cheescloth. Let set for at least 2 hours but preferably overnight. (dont squeeze the pears to make them drip faster, it will cause your jelly to be cloudy)
- Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low then place the jars in the watter, and simmer until ready to use.
- Combine the pear juice and lemon juice in a large saucepan. Gradually stir in the pectin until completely disolved. Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add the honey and return the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove the pan from the heat, and skim off any foam.
- Ladle the hot jelly into the canning jars, leaving 1/4 inch of space at the top.
- Remove air bubbles, wipe the rims, center the lids and screw on the bands and adjust until they are finger tight.
- Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.
- Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.