Pear Jalapeño Pepper Jelly

Step 1

Chop the veggies and fruit: Finely chop the red bell peppers, jalapeño peppers (including seeds and ribs for more heat), and pears.

Step 2

Combine the ingredients: In a 3-quart microwave-safe casserole, stir together chopped veggies and fruit, apple cider vinegar, and sugar. Cook uncovered on high power for 8-12 minutes or until boiling, stirring occasionally until sugar is dissolved.

Step 3

Add the pectin: Stir in the pectin, and cook on high power for 1-3 minutes (depending on the wattage of your microwave) or until boiling again. Stir well.

Step 4

Transfer to jars: Spoon or pour the jelly into sterilized jelly jars, leaving about ¼ inch headspace at the top. Cover tightly with sterilized lids and rings, and let cool to room temperature. Store the jelly in the refrigerator for up to 4 months.