This is so delicious I can barely contain myself! I just made a small pot (2 jars worth) so I didn’t actually can the honey. I plan on keeping a jar at home to use and giving the second one away. But this recipe is so good I may have to make a large pot next time and can a bunch of jars. Note: I used 4 pears which equalled 4 cups when chopped.
Pare, core, chop, and measure hard ripe pears and place in a pot. Add a little water if needed to start cooking. Boil 10 minutes.
To each quart (4 cups) of chopped pears, add 3 cups of sugar, juice of 1 lemon, grated rind of 1/2 lemon, and 1/2 tsp. ground ginger. Boil until thick. Pour into hot jars and seal at once.
You can use different spices if desired such as nutmeg or cinnamon and grated orange or lemon peel.
My favorite cooked vegetable is brussels sprouts (I always have fresh brussels sprouts in my fridge); my least favorite is carrots (I actually go out of my way to avoid cooked carrots). But these carrots were actually really good with the ginger and seasoned salt! I also added some pepper because I love pepper.
Place brussels sprouts & chicken broth in saucepan. Bring to a boil. Cover, reduce heat, & simmer 5 to 10 minutes, or until tender. Drain well. Add carrots to a small amount to boiling salted water in a large saucepan. Cook 5 minutes or until tender. Drain off liquid. Pour butter over carrots & sprinkle with ginger. Cook over medium heat 5 minutes, stirring occasionally. Add brussels sprouts & seasoned salt. Mix well. Cook 1 minute or until thoroughly heated.