Wash the pears thoroughly.

Peel, core, and quarter each pear, removing any bruises or blemishes.

Slice each quarter into thick wedges.

Weigh the pears and measure sugar based on the weight of the sliced pears.

Place the sliced pears into a large, heavy-bottom pot.

In a large saucepan, mix together the sugar, water, and lemon juice.

Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.

Once the syrup is boiling, reduce the heat to low. Add the pear slices and vanilla extract.

Turn off the heat immediately and gently stir to coat the pears in syrup, being careful not to break the slices.

Let the pears sit in the syrup overnight.

After resting, pour off the pear juice. If you’re also making pear pie filling, make sure to leave enough juice in the pot to cover the pears by about 1 inch.

In a blender or food processor, combine the pear juice, spicy peppers, ground pepper, and vinegar. Blend well.

Pour this mixture into a heavy-bottomed pot and bring it to a boil.

Cook for about 20 minutes, or until the mixture starts looking syrupy.

Let the syrup cool completely.

Mix the pectin with a bit of sugar, then add it to the jelly mixture.

Bring the mixture back to a boil and cook for 10 more minutes.

Test the jelly’s consistency with a chilled plate and cook more or add more pectin if the texture and consistency is not to your liking.

Ladle jelly into sterilized canning jars and process using your favorite canning method.