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Sweet Peach and Pear Canning Salsa

Sweet peach and pear canning salsa is a naturally sweet, fruit-forward recipe with softened peaches and pears stirred into tomatoes, jalapeño, and honey. You’ll simmer until the fruit breaks down for a glossy, persimmon-tinged salsa, then hot-pack into jars using safe canning steps.
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Prep Time 40 minutes
Total Time 40 minutes
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Sweet Peach and Pear Canning Salsa
  • 4 cup Roma tomatoes
  • 2 cup peaches
  • 2 cup pears
  • 1 red bell pepper
  • 1 cup red onion
  • 3 jalapeño peppers
  • 0.5 cup cilantro
  • 0.5 cup honey
  • 1 lemon
  • 0.25 cup balsamic vinegar
  • 1 tbsp fresh mint

Equipment

  • 1 Dutch oven

Method
 

Prep the fruit
  1. Peel the peaches and pears by dipping them in boiling water for 30 seconds, then transferring to cold water and slipping off the skins. Use this cue to loosen skins quickly and reduce waste.
  2. Place the chopped peaches and pears in a bowl of lemon juice to prevent browning. Let them sit briefly so the color stays vivid.
Prep the vegetables
  1. Chop the tomatoes and drain in a colander to remove excess liquid. Keep draining until the flow slows for a thicker salsa.
  2. Chop the red bell pepper, red onion, jalapeño peppers, and cilantro. Aim for small, even pieces so everything distributes smoothly.
Cook the salsa
  1. Combine the tomatoes, peaches, pears, red bell pepper, onion, jalapeños, cilantro, honey, lemon juice and zest, balsamic vinegar, and mint in a large pot. Stir until honey and vinegar are evenly incorporated.
  2. Bring to a simmer and cook until the fruit softens and the flavors combine. Look for a glossy, cohesive texture as the fruit breaks down, usually within the remaining time.
Can and seal
  1. Ladle the hot salsa into sterilized jars and process according to safe canning guidelines for your altitude. Confirm the lids seal properly after processing and cooling.

Notes

Pro tip: drain the chopped tomatoes well before cooking so the salsa isn’t watery in the jar. Refrigerate any unprocessed salsa in a covered container up to 3 days; freeze up to 3 months (cool completely, then freeze, leaving headspace). For a lower-sugar option, use a reduced-sugar honey substitute or keep honey but reduce the amount by 1–2 tbsp and simmer a few extra minutes to thicken.