By most standards this is a recipe for pear preserves. A sweet lady named Mrs. Gloria Ellison shared a jar of her “pear honey” each year when she made them at her home on Oglesby Pond. I could make a meal of warm biscuits, butter, and pear honey. I don’t have Mrs. Gloria’s recipe but I came up with a recipe that is similar. I added vanilla bean to the recipe. The subtle flavor and specks of vanilla bean make this recipe something special.
I used pears from the trees my Grandaddy planted at the farm. I think most people are intimidated by the pears that grow plentifully in our area. The pears are hard and green and never seem to ripen until they are rotting on the ground. The secret is to catch the pears when they start to change color slightly from green to yellow with hints of burnt orange. The flesh of the pears is white upon pealing but turns the most beautiful amber honey color when cooked.
Peal, core, and slice pears and place into a bowl of cold water with juice from one lemon. When all pears are cut drain off lemon water. Place pears in a pot with sugar. Scrape seeds from vanilla bean into the pot. Cook for 2 hours on a slow simmer until pears are tender. Place in jars using proper canning techniques.