Pear Jalapeño Pepper Jelly
2 red bell peppers
4 to 5 jalapeno peppers
2 to 3 pears
4 cups sugar
1 cup cider vinegar
6 ounces liquid pectin
Finely chop the bell peppers, jalapeno peppers (for more fire, include the stems, seeds and ribs) and pears.
In a 3-quart microwave casserole, combine ingredients except the pectin.
Cook, uncovered, on high for eight to 12 minutes to a full boil. Stir well to make sure all the sugar is dissolved.
Stir in pectin. Cook on high for one to three minutes to a full boil.
Stir well and spoon or pour into sterilized jars. Cover tightly with sterilized lids and rings. Store in the refrigerator up to four months.