The first time I ate Pear Honey, I was a child. It was made by an older friend of my mother – which means this recipe is measured in decades, not years. When I did a cooking using today’s recipe, it was just as good as that from my childhood. The group at our table gave it an A+.
Remember this about pears: When first plucked from the tree, they resemble rocks. They should be allowed to sit at room temperature for a few days so they will peel easily for eating out-of-hand or for using in a recipe.
Judy Craft of Barker’s Creek Church in Honea Path (Anderson County) shared with me information about her mother – the late Azilee Thomas, a longtime member of Barker’s Creek who died in 2009. This was her recipe. Judy’s family didn’t have a pear tree, but her grandparents did – and it was Judy’s job as a youngster to help pick the pears. Her mother made the Pear Honey.
Judy and her husband Plumer Craft have been members of Barker’s Creek a long time – she since 1941, and he since 1944 when he married Judy.
Retired from teaching first grade for 34 years – most of the time at Marshall Primary School in Belton – Judy is busy with her church. She is the missions coordinator of the WMU, the media specialist in the church library, the church clerk, and a member of the church book club. Plumer’s big hobby is his wood shop, where he turns out all kind of things. He also enjoys fishing.
Judy and Plumer had both lost their mates and after marrying, they combined the families – which includes Tommy Craft, Dana Boggs, Shane McGuirt, and Kevin Craft. Judy and Plumer are fortunate that the children live from “Lake Hartwell to Belton” so they can see them often.
Barker’s Creek has a long history. It was organized Nov. 3, 1821, with a membership of 23. The church has grown a lot, currently averaging 125 in Sunday school and 145-150 in Sunday morning worship. Wesley Taylor has been pastor of the church since July 2007. Barker’s Creek is part of the Saluda Association.
Judy Craft
When you make this Pear Honey, the nine pounds is for the pears before they are peeled, ground, etc. The “¾-pound of sugar” is a guide in case you don’t have (or have more than) the nine pounds suggested. Mrs. Thomas didn’t give a specific time, but Judy says to cook it slowly until it is “syrupy.” If the result isn’t as thick as you want, keep the opened jars in the refrigerator. There won’t be any to throw away.
Even if you don’t normally do much canning or preserving, you may want to try this recipe. If you have this with a couple of pieces of buttered toast, a hot biscuit or a roll for breakfast, you probably won’t be hungry when it is time for … Sunday Dinner.
Pear Honey
9 pounds pears
1 large can crushed pineapple
¾-pound sugar for each pound of pears
Peel pears and grind in a food chopper. Boil until tender (there will be enough juice to boil). Add sugar and juice from the pineapple, then add the pineapple and cook a while longer. Seal while hot in sterilized jars. Makes about 6-7 pints.