Easy Pear Honey & Candied Pears: Two Treats from One Batch

Drowning in pears with a pantry full of standard preserves? This no-fuss recipe transforms a large pear harvest into two delicious products—pear "honey" and candied pear pieces—in a single oven-roasted process. Perfect for gifting, and no honeybees required!

The Original Stovetop Recipe

Shared on the Dave's Garden canning forum, the classic method: combine 8 cups peeled, cored, diced pears with 8 cups sugar and 1 cup unsweetened pineapple juice. Simmer 2–3 hours until pears turn translucent and the syrup reaches honey consistency. Strain, jar the liquid, and water-bath process 10 minutes. The strained pear bits become candied fruit.

Oven-Roasted Pear Honey (Proportional Recipe)

Ingredients:

• Equal parts sugar and peeled, cored, diced pears
• 2 tablespoons unsweetened pineapple juice per cup of pears

Method: Mix in a roasting pan. Bake at 350°F for 1½–2 hours, stirring every 30 minutes, until pears turn translucent and golden-brown, and the liquid mimics honey in color and thickness. Test by cooling a few drops on a saucer. Strain pears from the syrup. Ladle hot "honey" into warm jars, wipe rims, seal with two-part lids, and process in boiling water bath 10 minutes. Yields roughly half the starting volume.

Candied (Glacé) Pear Pieces

Drain strained pear bits in a colander until no more syrup drips. Spread on dehydrator racks (highest setting) or cookie sheets in oven at lowest temperature. Dry 1–2 days until slightly sticky but not wet. Cool, then toss generously with powdered sugar until pieces are no longer sticky. Store airtight in pantry or freezer. Use in fruitcakes, cookies, muffins, or as snacks.

Bonus: Pear Vinegar from Scraps

Don't waste peels and cores! Fill a sterilized quart jar ¾ full with scraps. Add ½ cup unpasteurized apple cider vinegar (with "mother") as starter, then cover scraps with distilled water. Secure with cloth and rubber band. Ferment in a warm, dark place 2–3 weeks, stirring occasionally. When strongly vinegary, strain, bottle, and age in a cool, dark spot for several months.

Photo Step-by-Step

Ingredients for pear honey.
Mixing pears, pineapple juice & sugar.
After 1 hour @ 350°F.
After 1½ hours, syrup darkens quickly.
Cool drops to test consistency.
Strain out pear pieces.
Can the pear honey.
Pear pieces on dehydrator rack.
Shake powdered sugar over dried fruit.
Finished candied pears.
Vinegar from fruit scraps.
Brewing pear vinegar.

May your harvests be fruitful!