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Sweet Peach and Pear Canning Salsa

Sweet Peach and Pear Canning Salsa simmers ripe peaches and pears with tomatoes, peppers, and a touch of jalapeño for a sweet, fruit-forward salsa. Water-bath canned for shelf-stable jars with a thickened, spoonable texture and bright honey–balsamic balance.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Roma tomatoes, peeled and chopped
  • 4 cup Roma tomatoes, peeled and chopped
peaches, peeled, pitted, and chopped
  • 2 cup peaches, peeled, pitted, and chopped
pears, peeled, cored, and chopped
  • 2 cup pears, peeled, cored, and chopped
red bell pepper, chopped
  • 1 red bell pepper, chopped
red onion, finely chopped
  • 1 cup red onion, finely chopped
jalapeño peppers, seeded and chopped
  • 3 jalapeño peppers, seeded and chopped
fresh cilantro, chopped
  • 0.5 cup fresh cilantro, chopped
local honey
  • 0.5 cup local honey
lemon, juiced and zested
  • 1 lemon, juiced and zested
balsamic vinegar
  • 0.25 cup balsamic vinegar
fresh mint, chopped
  • 1 tbsp fresh mint, chopped

Equipment

  • 1 Dutch oven

Method
 

Prep the fruit
  1. Blanch the peaches and pears in boiling water for 30 seconds, then transfer to cold water and slip off the skins. Look for the fruit skins to loosen and peel easily after chilling.
  2. Chop and pit the peaches and pears, tossing them in a bowl with lemon juice to prevent browning. Aim for even bite-size pieces so the salsa thickens uniformly.
Drain and chop
  1. Chop the tomatoes and place them in a colander to drain excess liquid. The mix should look less watery before it goes into the pot.
Simmer the salsa
  1. Combine the drained tomatoes, peaches, pears, bell pepper, red onion, and jalapeños in a large pot. Stir once to evenly distribute the fruit and vegetables.
  2. Stir in the honey, lemon zest, balsamic vinegar, and mint, then bring to a simmer, stirring occasionally. Keep it at a steady bubbling simmer so the fruit softens and the mixture starts to thicken.
  3. Cook until the fruit softens and the mixture thickens slightly, then stir in the cilantro. The salsa should cling lightly to a spoon.
Jar and can
  1. Ladle hot into sterilized jars for water bath canning. Leave proper headspace and use a visual check for sealed lids after the bath.

Notes

Pro tip: drain the tomatoes well before simmering—excess liquid can thin the salsa and affect jar texture. Refrigerate opened jars up to 7 days; freeze is not recommended for water-bath canned jars. For a less-sweet version, reduce honey to 1/3 cup and rely on the fruit and balsamic for balance.