- Course: Jams & Jellies
- Yield : 8 pints
- Servings : 8 pints
- Prep Time : 60m
- Cook Time : 30m
- Ready In : 1:30 h
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Besides being great to eat fresh and for canning, preserving and freezing, pears make a wonderful relish.
- 4 quarts ripe pears, peeled and quartered
- 1 dried hot pepper or 1/4 tsp cayenne
- 4 sweet green peppers, seeded and cored
- 1 pint dill pickles
- 1 quart chopped onions
- 2-3 cups sugar
- 1 1/2 tbsp flour
- 1 tsp tumeric
- 2 tbsp dry mustard
- 1 quart white (low acidic) vinegar
Combine pears, green peppers, hot peppers and dill pickles in your food processor, chop using a medium blade. You still want the bulk pulpy and not ground too fine.
Add the sugar and mix well.
Pour into a covered container and refrigerate overnight.
In the morning, drain off liquid; cover with cold water and drain again.
In a large cooking pot, mix the remaining ingredients and stir until smooth. Bring to a boil; and boil for five minutes.
Add the pear mixture, bring to a boil again and boil 5 minutes more; continue stirring.
Pack in 8 hot sterilized pint jars and seal. Process in a hot water bath for 20 minutes.