Follow these steps for perfect results
Pears
seeded and ground
Jalapeno Pepper
chopped
Sugar
Apple Cider Vinegar
Onions
large, chopped fine
Bold and Spicy Mustard
Allspice
Turmeric
Kosher Salt
Celery Seeds
Green Bell Peppers
finely chopped
Red Bell Peppers
finely chopped
Combine all ingredients in a large pot.
Bring the mixture to a simmer over medium heat.
Cook for 30 minutes, stirring occasionally to prevent sticking.
Ensure the relish reaches a safe internal temperature for canning (check canning guide).
Pack the hot relish into clean, sterile pint jars, leaving appropriate headspace (check canning guide).
Process the jars in a boiling water bath for 20 minutes, following standard canning procedures.
Always consult and follow a reliable bell canning guide for specific processing times based on your altitude and jar size.
After processing, remove jars from the water bath and let them cool completely.
Check seals, label, and store in a cool, dark place.
Expert advice for the best results
Adjust the amount of jalapeno to control the heat level.
Ensure proper sterilization of jars and lids for safe canning.
Let the relish mature for a few weeks after canning for the flavors to meld.
Everything you need to know before you start
15 minutes
Yes, can be made well in advance.
Serve in a small bowl alongside other dishes.
Serve with roasted pork.
Use as a condiment for sausages.
Serve with crackers and cheese.
Pairs well with the sweet and savory flavors.
Discover the story behind this recipe
Popular for canning and preserving seasonal fruits.
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