8 firm-ripe pears
2 jalapeno peppers
2 large green bell peppers
2 large red bell peppers
1 large onion
1 1/2 cups cider vinegar
1 1/2 cups honey
1 teaspoon finely minced fresh ginger
1/2 teaspoon salt

Core and chop the unpeeled pears. Seed and chop the jalapenos and green
and red bell peppers. Chop the onion. The chopping can be done in a
food processor, but do not overprocess.
In a kettle that holds at least five quarts, combine the chopped pears,
chopped peppers, onion, vinegar, honey, ginger, and salt.
Bring to a boil and simmer, uncovered, until reduced to 6 cups–about
one hour. As mixture thickens, stir often to prevent sticking.
Pour into sterilized jars and seal with canning lids. Even unsealed,
this relish can be stored in the refrigerator for several months.