Ingredients
2 pounds pears, peeled and chopped2 pounds tomatoes, peeled, seeded and chopped2 cups chopped onions1 cup finely chopped seeded jalapeno peppers1 cup cider vinegar1 cup packed brown sugar4 teaspoons minced fresh gingerroot1 to 2 teaspoons crushed red pepper flakes1 teaspoon ground mustard
Preparation
In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
