Sigrun, the first batch I made was for Pear Preserves, but measurements were not determined accurately. It said to use a 5 gallon bucket of pears, which I did. After peeling and slicing them, it said to put in a non-aluminum pan--I use stainless steel. Pour 5 pounds of sugar over them, and let them set overnight to bring some syrup. Put them on the stove and cook at medium high until they were thick, which I did. I DID NOT, however use 5 pounds of sugar, only about 3 pounds because my pears were pretty ripe. It turned out ok. The change you make for Pear Honey is that pineapple is added. I found this other recipe, which I'm going to post for you does give specific measurements.
The only change I'm going to make is to tell you to slice the pears into a gallon of water to which 1 tablespoon of salt has been added. I do this for apples or pears to keep them from turning dark. If you feel too much salt is going to be left on the pears, rinse them with clear water, and let drain thoroughly in a colendar.
I also like a little fresh ginger in mine, so I guess to this amount, about 1 teaspoon grated fresh ginger would be the proper amount to use. With this recipe, I would also, put the sugar over the pear mixture, and let it set a bit to bring it's own juice. I brought mine to boil on medium high, and let it cook some of the liquid out. In order to get it thick enough, you have to stir it constantly at the last to keep it from sticking and burning.
Pears that aren't quite ripe is best for pear honey, and if you have a food processor, I pulse them two or three times, and have them coarsely chopped, rather than finely chopped--looks prettier.
PEAR HONEY
by Mary Matney
Tyler, Texas
3 lbs. ripe pears (9 cups) grated rind & juice of 1 lemon
1 cup crushed pineapple 5 cups sugar
Wash, pare and core pears. Slice before measuring. Put through a food
chopper using the fine blade. Measure 9 cups ground pears and combine
with pineapple in a large kettle. Add the lemon rind and juice. Add sugar
and cook over slow heat, stirring frequently for 20 minutes. Pour into
sterilized jars. Seal while hot. Makes 6 pints.
Mary Matney
swfoods@connecti.com
http://www.southwest-foods.com