This Amish Pear Honey is a warm, fruity spread that captures the sweet, mellow flavor of ripe pears with a bright hint of pineapple. Slow-cooked until it becomes a thick, glossy spread, it’s perfect on biscuits, toast, pancakes, or cornbread. Simple, old-fashioned, and irresistibly comforting, this recipe is a favorite for late summer and holiday breakfasts alike.
This recipe has been handed down through generations as a way to preserve late-summer pears. The addition of crushed pineapple, which came later, brightens the flavor and helps the fruit cook down into a syrupy, spreadable jam. Many families make it when pears are in season, and it often reappears on holiday tables because guests love its comforting sweetness.
It’s an adaptable recipe — easy to scale, simple to make, and forgiving if you want to tweak flavors or texture.
What makes my recipe so yummy?
The balance of tender pears and crushed pineapple gives this spread a layered fruitiness you won’t find in most preserves. Pears cook down into a silky base, while the pineapple contributes natural sweetness and a subtle tang that keeps the flavor lively. Cooking gently over low heat concentrates the juices and produces a thick, honey-like consistency with a glossy finish.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities and notes.
Recipe walkthrough: Instructions
Below is an overview of the main steps. Follow the full recipe card for exact measures and canning notes.
Step 4 – Spoon the hot pear honey into sanitized jars, wipe the rims, and seal. As the jars cool you’ll hear the lids pop, indicating a vacuum seal.
Hint: Drain the crushed pineapple slightly. Keep some juice for flavor, but avoid excess liquid so the spread doesn’t become runny.
Recipe variations and substitute ideas
Here are some simple ways to change the flavor or texture:
- Spices – Stir in a pinch of cinnamon, cloves, or nutmeg for warm, autumnal notes.
- Milder option – Replace crushed pineapple with diced apples for a subtler fruit profile.
- Richer flavor – A splash of vanilla or almond extract adds depth.
- Caramel notes – Substitute some or all of the white sugar with brown sugar to introduce a caramel-like richness.
- Spicy twist – Add grated fresh ginger for a gentle heat that brightens the jam.
Recipe troubleshooting
Common issues and quick fixes:
- Too watery? – Continue simmering uncovered until excess liquid reduces and the mixture thickens.
- Not thick after cooling? – Return to the pot and simmer a few minutes more to concentrate the syrup.
- Too sweet? – A little extra lemon juice will brighten the flavor and cut sweetness.
- Burning on the bottom? – Lower the heat and stir frequently; use a heavy-bottomed pot to prevent scorching.
Sharing is Caring
If you enjoyed this recipe, please share your results in the comments. We love hearing how readers use and adapt these classic recipes.
More fruit recipes I think you’ll love
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Dried Cranberry Sauce Recipe
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Blueberry Milk
How to store leftovers (Canning storage instructions)
If you processed your jars in a hot water bath and the lids sealed, store sealed jars in a cool, dark place for up to one year. After opening, keep jars refrigerated and use within two weeks.
If you did not process jars for shelf storage, cool the pear honey and refrigerate in an airtight container for 10–14 days, or freeze for up to three months.
Mel’s kitchen notes
Pineapple can lengthen the cooking time because it adds extra liquid. Be patient and cook until the mixture is glossy and syrupy on the spoon—rushing will give you a thinner result.
About The Author
Melanie Cagle
Melanie is a food photographer and home cook who shares tested, approachable recipes on this blog. She focuses on comforting, practical dishes that readers can recreate easily in their own kitchens.
Her recipes and photos have appeared on national platforms and she continues to create content for readers who enjoy reliable, down-to-earth cooking.
Frequently asked questions: FAQs
Bartlett pears soften quickly and are sweet, but any ripe pears will work well in this recipe.
Yes. If you prefer, use additional pears or substitute apples for a milder flavor.
Yes. You can use an immersion blender or food processor to achieve a smooth texture. Be careful when blending hot fruit to avoid splattering and burns.
If you try this Amish Pear Honey, please leave a comment below to tell us how it turned out — we love reader feedback.
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Amish Pear Honey Recipe
ANNOUNCEMENT
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Equipment
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Dutch oven or other heavy-bottomed pot
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Potato masher
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Immersion blender (optional)
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Mason jars, 8 oz glass jars
Ingredients
- 18 Each Pears Ripe, peeled, cored and cut into 1–2″ pieces
- 1 (20 Ounce) Can Crushed Pineapple
- 1 Tablespoon Lemon Juice
- 7 Cups Granulated Sugar
Instructions
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Peel and core the pears, then cut them into 1–2″ pieces. Place the pears in a large Dutch oven or heavy-bottomed pot.18 Each Pears
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Add the sugar, lemon juice, and crushed pineapple, then stir to combine.1 (20 Ounce) Can Crushed Pineapple, 1 Tablespoon Lemon Juice, 7 Cups Granulated Sugar
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Place the pot over medium-low heat. Stir as the mixture warms, then cover and simmer gently for about 1 hour, stirring occasionally, until the pears are very tender and the liquid has reduced.
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Prepare your jars and lids by boiling or sanitizing according to your preferred canning method.
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When the pears are soft and the mixture has thickened, remove from heat.
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Use a potato masher or an immersion blender to smooth the mixture to your preferred consistency.
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Drain sanitized jars, then fill them with hot pear honey. Wipe rims clean, apply lids, and allow jars to cool. Sealed lids will make a popping sound as they vacuum-seal.
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Let jars cool completely at room temperature before storing.
Notes
Once opened, refrigerate jars and use within two weeks for best quality.
Nutrition
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