Are they are hard pear? My grandmother used to make pear honey with the hard pears that grow in Florida. The recipe is very similar to this one, minus the citrus:

SURE.JELL Pearadise Marmalade
3 cups prepared fruit (about 2-1/2 lb. fully ripe Bartlett pears, 1 medium orange and 2 lemons)
1 can (8-1/4 oz.) crushed pineapple in juice, undrained
1/3 cup chopped maraschino cherries
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl (see Note)

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and core pears. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Remove colored part of peel from orange using vegetable peeler; set aside. Remove and discard remaining white part of peel from orange. Chop fruit, reserving any juice; add to saucepot. Repeat procedure with lemons; add to saucepot. Cut reserved orange and lemon peels into thin slivers, or chop or grind; add to saucepot. Stir in pineapple in juice and cherries.
STIR pectin into fruit in saucepot. Add butter. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

KRAFT KITCHENS TIPS

Note
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

SURE.JELL« Remake Directions for Cooked Jam or Jelly
1. Prepare Jars.2. Boil a jar on rack in large pot filled with water 10 minutes. Place a flat lid in saucepan with water. Bring to boil. Remove from heat. Let jar and lid stand in hot water until ready to fill with Trial Batch. Drain well before filling. Repeat this procedure with jars needed for remainder of batch.3. Prepare Pectin Mixture.4. Slowly stir contents of 1 box SURE.JELL Fruit Pectin into 3/4 cup cold water in small saucepan. Bring to boil on medium heat; continue to boil 2 minutes, stirring constantly. Remove from heat.5. Prepare Trial Batch.6. 1 cup your jam or jelly2 Tbsp. sugar1 Tbsp. Pectin Mixture (from Step 4) Measure jam or jelly, sugar and Pectin Mixture into small (1-quart) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirre7. Prepare Remainder of Batch.8. Do not try to remake more than 8 cups of jam or jelly at one time. If Trial Batch sets satisfactorily, follow the recipe above, using the listed measures of sugar and Pectin Mixture for EACH 1 cup of jam or jelly. Measure jam or jelly9. For convenience in measuring larger amounts of Pectin Mixture and sugar:8 tablespoons = 1/2 cup16 tablespoons = 1 cupREMEMBER: If your jam or jelly still doesn't set, you can always use it as a glaze or syrup!

This recipe from the NCHFP mentions Kiefer pears in this recipe:

Pear Preserves

* 1½ cups sugar
* 2½ cups water
* 6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs)
* 1½ cups sugar
* 1 thinly sliced lemon

Yield: About 5 half-pint jars

Procedure: : Combine 1½ cups sugar and water; cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon stirring until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand 12 to 24 hours in refrigerator.

Sterilize canning jars. Heat fruit and syrup to boiling. Pack fruit into hot jars, leaving ¼ inch headspace. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot syrup over fruit, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.. Process in a Boiling Water Canner.

NOTE: Small pears may be preserved whole with stem intact; peel pears and wash stem well. For best flavor, Kiefer pear preserves should be stored in a cool, dry place from 3 to 5 weeks after processing before using. A piece of preserved ginger may be added to each jar.

Table 1. Recommended process time for Pear Preserves in a boiling water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints 5 min 10 15

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