Peel and quarter pears, seed peppers, peel onions.
Grate pears, peppers, onions and jalapenos with a food chopper or pulse in food processor just long enough to shred ingredients.
Place all ingredients into large stock pot and bring to boil. (Stir often, it will stick to bottom of pot.) Simmer for about 20 minutes, or until reduced & thick.
Ladle into sterilized canning jars, screw on canning lids and water-bath can for 20 minutes)