In a 2-quart saucepan, combine the red pepper, onion, jalapeño, apple cider vinegar, honey, and allspice. Bring the mixture to a boil over medium heat, then reduce the heat to low. Cook for 5 minutes, stirring now and then.

Add the chopped pears and raisins to the pan. Bring everything back to a boil over medium heat, then cook for 5 to 8 minutes, stirring occasionally, until the pears begin to soften but still hold their shape.

If serving fresh, spoon the chutney into a clean container. Let it cool, cover it, and refrigerate for up to 1 week.

For canning, continue to prepare jars while the chutney is hot.

Sterilize jars by placing them in a large pot and covering them with water. Bring to a boil and sterilize for 10 minutes.

Spoon the hot chutney into the hot jars, leaving 1/2 inch of headspace. Wipe rims clean, place lids on and screw bands until fingertip tight. Lower jars into a boiling water bath, ensuring they are covered by at least 1 inch of water, and process for 10 minutes.

Remove jars from the water bath and let cool undisturbed for 12 to 24 hours. Check lids for seal. Store sealed jars in a cool, dark, dry place, refrigerate after opening.