Sweet Pepper and Onion Relish
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This Sweet Pepper and Onion Relish recipe is my copycat version of Harry & David’s popular treat. It’s delightful mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken. And it makes a fabulous gift!
I always enjoy receiving homemade gifts. When someone takes the time to make something for you, whether it’s a simple plate of cookies or some elaborate craft, it says a lot. It makes you feel all the more unique, special, appreciated and loved. Cooking happens to be one of my biggest passions, and so naturally I particularly enjoy making gifts for people that are edible. This Sweet Pepper and Onion Relish makes the perfect gift and has always been a hit with everyone.
If you’ve ever tried the popular Harry and David Sweet Pepper and Onion Relish you know how delicious it is. It’s also quite pricey and you get such a small amount – which is pure torture because you want enough of it so that you can eating it without worrying about running out! Well this homemade version solves that problem. It yields 12 half pint jars and at a fraction of the cost! And I promise you, it tastes AMAZING! Slather this relish on chicken or pork before baking for a marvelous glaze or mix it with cream cheese and serve it with crackers – it’s fabulous!
Sweet Pepper and Onion Relish Recipe
Let’s get started!
Combine all the ingredients, except for the pectin, in a large stock pot.
Bring it to a boil, reduce the heat to low, and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Be sure to simmer it uncovered so that some of the liquid evaporates. Now it’s time to add the pectin. You won’t need much because most of the liquid will have evaporated by now.
Add the pectin. For this recipe I use and recommend Ball’s Realfruit Classic Pectin. Bring the mixture to a rapid boil and boil for 1 minute. Remove from the heat.
Immediately ladle the hot relish into hot sterilized canning jars with sealable canning lids.
Process in a water bath canner with the water covering the top of the jars by least 3 inches and process for 20 minutes.
Remove the jars from the canner and let them rest for 24 hours undisturbed before moving. This Sweet Pepper & Onion Relish will keep up to a year.
This recipe makes about a dozen 1/2 pint jars. For the ones you want to give away as gifts, just tie a ribbon around them with a little label. Are they cute or what?
Enjoy this relish mixed with cream cheese and spread on crackers, as a glaze for chicken or pork, or however else your imagination inspires!
For more delicious homemade relishes be sure to try our:
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Sweet Pepper and Onion Relish (Harry and David Copycat)
Ingredients
- 6 cups skinned, seeded and diced tomatoes , first blanch the tomatoes in boiling water for 30 seconds for easy peeling (a few readers have reported success using the equivalent of canned tomatoes; drain first)
- 6 cups seeded and diced red bell peppers
- 4 cups diced yellow onion
- 4 jalapenos , seeded and diced
- 2 cups white vinegar
- 1 1/2 cups cider vinegar
- 5 cups granulated sugar
- 2 tablespoons salt
- 1 tablespoon cayenne
- 6 tablespoons Ball Classic Realfruit Pectin , or equivalent (I have only used and tested this recipe with the Ball product)
Instructions
- 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 1 1/2 hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. ***See NOTE below.Remove from heat and ladle the hot mixture into hot, sterilized canning jars, leaving 1/2 inch headspace.
- Process the jars in a water bath canner with the water at least three inches above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Store in a dark, cool place. This relish will keep for up to a year.Makes about 6 pints or 12 half pint jars.
Notes
Originally published on The Daring Gourmet November 21, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I have made this twice. Both times were before you increased the amount of pectin in your recipe. The first time I made this, the original amount worked out just fine. The 2nd time, I made it using produce I had frozen (tomatoes and peppers, the onions were fresh). I neglected to cook it down and ended up with a whopping 19 1/2 half pint jars! None of it set up, of course. The jars sealed and I will reprocess by cooking it down and adding more pectin. I love the flavor of this recipe.
I would encourage you to add one more edit and recommend following the method provided with the user’s pectin instructions. I buy my powdered pectin in bulk and is advertised as a sure jell equivalent, but the instructions on how to add it to the recipe is very different even though the same amount is used for either. My pectin says to mix the powder with cold water, boil 1 minute, prior to adding to the recipe at the end and boil another 3 minutes. I didn’t do that and could be another reason why my jelly didn’t set up.
Nevertheless, I am happy to have this recipe and will be making it again and again!
Hi Niki, thanks so much for the feedback, I’m thrilled that you enjoyed it! Yes, as I note in the recipe I have only tested this relish using Ball Classic RealFruit pectin which is added directly to the mixture (no dissolving in water first), so I can’t speak to other brands or types of pectin.
I was looking for a recipe for Pepper and Onion Relish, as I no longer have a Harry and David store near me, and I use it in a few recipes that I make for parties, especially the holidays. I found this recipe, and decided to try it making only a half batch. The only substitute I had to make was the pectin, as I couldn’t find the Ball Classic near me, but could find the Certo liquid pouches. I have made this recipe twice now, using fresh Roma tomatoes, and Certo liquid pectin. With my first half-batch, I used half a pouch of the Certo, but when it didn’t thicken up enough, I added the rest of the pouch and boiled again, with successful results. A half batch yielded nearly 4 pints, and was absolutely delicious! And in my opinion, it was a perfect substitute for H&D! I made it again yesterday, following my notes from my first try. The only thing I did different was to let the pepper and onion mixture cook a little longer before adding the full pouch of liquid Certo. My “testers” from the first batch loved it. I am planning on making more this year to gift to family and friends. Thanks for the great recipe!
Angie, I am thrilled that you enjoyed this and I really appreciate your detailed feedback, thank you!
so I retired this recipe after combing through the old comments to find the comment about using canned tomatoes.
” I find that 5 of the 28 fl oz cans of diced tomatoes, drained well- make the cups-…”
if you are using canned tomatoes, you have to drain them well. personally, I measured out 6 cups of drained is about 6 cans of diced tomatoes (14.5oz each, I used the organic tomatoes from Costco)
now to the experience, the second time making this with the right ratio of tomatoes looked much better. the taste of this is nothing like H&D pepper jelly. This recipe has way way way too much vinegar and the taste is way off from H&D. The taste is good if you like a vinegar jelly. I did use SureGel (about 8Tbsp) which never set up but that is my doing for not using the Ball specified. I would say try this out but don’t expect it tasting like H&D.