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Pear Relish

Rated as 4.69 out of 5 Stars

"This is a great topping for hot dogs, or even tortilla chips. A great way to use extra pears."
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Ingredients

3 h 10 m servings 19 cals
Original recipe yields 192 servings (8 pints)

Directions

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  1. Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
  2. Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
  3. Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
  4. Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
  6. Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts


Per Serving: 19 calories; 0.1 g fat; 4.6 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 52 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

A version of this recipe has been in the family cook book for at least 4 generations. We are incapable of eating pork chops without it! The only differences are that we peel, core and grind the ...

Most helpful critical review

I thought it was good. We love spicy food, so I threw in more jalapeños and a some Serrano peppers that I had grown. I thought the mustard over-powered all the other favors and I even skimped on...

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A version of this recipe has been in the family cook book for at least 4 generations. We are incapable of eating pork chops without it! The only differences are that we peel, core and grind the ...

This is one of the best relishes I've tasted. Is like a hot mustard sauce and is great on everything. (chcken, hamburgers, crackers, pretzels) I can't stop eating it. Have made it all weekend as...

Love this relish. Just the right amount of sweet & sour. The only changes I made were to add 1 and a half large red bell peppers which gave it nice color and doubled the jalapeno peppers becau...

I made this recipe as is for the first batch and with a little extra jalapeño for the second batch. I peeled and chopped my pears first before I cooked them. I did not chop them up in the food ...

I really liked this relish. I've had it on sandwiches and it adds a nice extra to the sandwich. A little sweet, but not too much.

This is similar to the way my grandmother made it. They had a large vegetable garden and would eat it on field peas and butterbeans. As a child, I would not eat these kinds of vegetables witho...

Excellent! By the recipe except added green, yellow, & red peppers for a little variety.

I have a lot of pear trees so I'm always looking for different recipes for them. This is one of the best things I've done with my pears. I added several fresno peppers just because I had them ...

I WAS NEVER ONE FOR RELISHES - JUST THIS PAST YEAR I BEGAN AND THIS ONE IS REALLY GOOD...JUST A LITTLE TOO MUCH MUSTARD FOR ME SO NEXT TIME I WILL CUT BACK TO 8 OZ FOR THE MUSTARD