Pear Relish

Fresh pears, green bell peppers, and jalapenos form the basis of this interesting relish that's put up in jars.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 10 mins
• Calories: 19 Calories

Ingredients

• 2 cups white sugar
• 1 tablespoon salt
• 2 cups apple cider vinegar
• 3 large onions, coarsely chopped
• 12 large pears
• 3 large green bell peppers, seeded and coarsely chopped
• 4 jalapeno peppers, coarsely chopped
• 9 ounces prepared mustard
• 10 (1 pint) canning jars with lids and rings, or as needed

Recipe Instructions

Step 1

Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.

Step 2

Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.

Step 3

Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.

Step 4

Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Step 5

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.

Step 6

Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.