Sweet Pepper & Onion Relish
A copycat recipe of a Harry & David favorite. Deliciousl mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken.
Serves: About 6 pints
  • 6 cups tomatoes, skinned, seeded and diced (first blanch the tomatoes in boiling water for 30 seconds for easy peeling) (a couple of our readers have reported success with using canned tomatoes - see reader comments below)
  • 6 cups red bell peppers, seeded and diced
  • 4 cups yellow onion, diced
  • 4 jalapenos, seeded and diced
  • 2 cups white vinegar
  • 1½ cups cider vinegar
  • 5 cups granulated sugar
  • 2 tablespoons salt
  • 1 tablespoon cayenne
  • 4 tablespoons powdered pectin (recommended: Ball's Classic Realfruit Pectin)
  • *See NOTE if relish turns out too runny.
  1. Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1½ hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. Remove from heat and ladle the hot mixture into hot, sterilized canning jars.
  2. Process the jars in a canner or large stock pot (see note on canners in post), with the water at least one inch above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Relish will keep for up to a year.
  3. Makes about a dozen ½ pint jars.
* Do a quick test before canning the relish: Put a small spoonful on a cool plate and wait a couple of minutes then check for consistency. It shouldn't be running all over the plate, nor should it be firm like jello. If it's too runny for your preference, add a little more pectin and boil for another minute. Repeat as necessary. (Note, it can take a full 24-48 hours for pectin to set properly. Shake one of the jars and see if it's runny. If it is, you can still "rescue" them by opening the jars (you'll need to use new lids but as long as the rims aren't bent you can reuse those), pour everything back into a pot, bring back to a boil and stir in more pectin. Then can again.)
Recipe by The Daring Gourmet at https://www.daringgourmet.com/sweet-pepper-onion-relish-copycat-recipe/