Pear Pepper Relish
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 pounds USA Bartlett pears, (9) pared, cored
And chopped
2 Green peppers, seeded and chopped
2 Red peppers, seeded and chopped
1 1/2 cups Chopped onion
1 can Diced chiles, (4 oz.)
1 1/2 cups Cider vinegar
3/4 cup Sugar
1 1/2 teaspoons Salt
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground cloves

Preparation

1 Combine all ingredients in large kettle. Bring to boil; reduce heat and simmer about 1 hour or until thickened. Stir occasionally as mixture thickens. Remove from heat; ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer's directions. 2 Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or racks; cool away from drafts. 3 After 12 hours test lids for proper seal; remove rings from sealed jars. 4 Quantity: Makes 3 pints. 5 Always be sure to use ripe pears.