Pear JalapeñO Pepper Jelly

1. 1

   Finely chop the bell peppers, jalapeno peppers (for more fire, include the stems, seeds and ribs) and pears.

2. 2

   In a 3-quart microwave casserole, combine ingredients except the pectin.

3. 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. 4

   Stir in pectin. Cook on high for one to three minutes to a full boil.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.