Pear Jalapeño Pepper Jelly
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 red bell peppers
4 to 5 jalapeno peppers
2 to 3 pears
4 cups sugar
1 cup cider vinegar
6 ounces liquid pectin

Preparation

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