This Sweet Pepper and Onion Relish recipe is my copycat version of Harry & David’s popular treat. Ā It’s delightful mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken.Ā And it makes a fabulous gift!
I always enjoy receiving homemade gifts. Ā 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. Ā It makes you feel all the more unique, special, appreciated and loved. Ā Cooking happens to be one of my biggest passions, and so naturally I particularly enjoy making gifts for people that are edible.Ā 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.Ā 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!Ā Well this homemade version solves that problem.Ā It yields 12 half pint jars and at a fraction of the cost!Ā 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. Ā Now it’s time to add the pectin. Ā You won’t need much because most of the liquid will have evaporated by now.
Add the pectin (I used and recommend Ball’s Realfruit Classic Pectin), bring the mixture to a rapid boil and boil for 1 minute. Ā 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. Ā This Sweet Pepper & Onion Relish will keep up to a year.
This recipe makes about a dozen 1/2 pint jars. Ā For the ones you want to give away as gifts, just tie a ribbon around them with a little label. Ā 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:
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 of our readers have reported success using canned tomatoes: use five 28 ounce cans of diced tomatoes)
- 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
- 4 tablespoons powdered pectin , I use and recommend Ball's Classic Realfruit Pectin
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
Joni Runyon says
If using canned tomatoes do I add the juice from the tomatoes
Kimberly Killebrew says
Hi Joni, yes, include the juice.
Bill W says
This relish turned out great in my opinion. I am not an experienced canner, and during research about the process found some things missing from the instructions for this recipe:
Leave 1/2″ air space at the top when filling jars
Tighten the ring only fingertip tight, air needs to leak out during processing
Water must boil for the entire 20 minutes during processing
Russell M. Czinder says
Used to love the Harry & David’s stuff, but this recipe was inedible as is. Half both vinegars, much better. Cut sugar a bit & introduced chopped fresh pomegranates (3) and it was out of this world. (A couple thai chilies in the batch was really nice also!) I probably wouldn’t eat the H&D anymore (and certainly would not pay that price!)