Pear Relish Recipe -
Pear Relish Recipe
  • READY IN 3+ hrs

Pear Relish

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 pints Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 40 mins

    3 hrs 10 mins


  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.
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Reviews More Reviews

Jun 29, 2012

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 pears raw before cooking. Cooking first might be less time consuming because they would be easier to peel. Also we do not use onions but extra red bell peppers. (They are very attractive in the jars.) For variety, the last batch I made, I added chipoltle peppers. This went over well with this family that usually wants it "just like grandma made."

Sep 09, 2012

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 I had a lot of pears to can. Will make this every year.


8 Ratings

Sep 12, 2013

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 because mine were milder than usual.

Mar 04, 2015

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.

Oct 22, 2014

Tastes amazing! Love the pork chop suggestion. Gonna have a lot of fun taste testing on this and that. Thank you.

Oct 08, 2014

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 in the fridge. I also reduced the amount of mustard. I can't wait to put this on black eyed peas. I've been eating it with a spoon since I made it this morning.

Sep 02, 2014


Nov 12, 2013

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 without it. She didn't use jalapenos, but I was thinking of adding them anyway. Thanks for sharing this recipe!


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  • Calories
  • 19 kcal
  • < 1%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 52 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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