Thank you to Pollinate Media Group for sponsoring this post.
This Sweet Pepper and Onion Relish is my copycat version of Harry & David’s popular treat. Â 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. Â 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. Â It makes you feel all the more unique, special, appreciated and loved. Â Cooking happens to be one of my biggest passions, and so naturally I particularly enjoy making gifts for people that are edible. Â Christmas cookies, as always, are on my list this year along with a few other goodies. Â And today I’m sharing a special one with you.
I picked up this month’s issues of Cooking Light, Real Simple and Sunset at Safeway and once the kids were in bed I enjoyed a luxurious evening thumbing through each issue. Â One of the recipes in Cooking Light is for glazed chicken that features red pepper jelly. Â The moment I saw that the light bulb came on. Â What a great gift idea – homemade red pepper jelly. Â As the wheels continued turning I thought about a red pepper and onion relish that I love from Harry & David that’s especially popular during the holidays. Â It’s delicious mixed with cream cheese and spread on crackers, or used as a glaze for pork or chicken. Â Those tiny jars of it are pricey for what you get and so I decided to make my own copycat version.
Back to Safeway to buy some more canning jars, pectin, and the ingredients for this relish. Â Then back to my kitchen to finish up the experiment. Â The end result: Â It’s fabulous! Â You’re going to love it and so are the lucky recipients of your gift! Â Just add a ribbon and a little tag and your gift is complete!
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. Â Now it’s time to add the pectin. Â 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. Â Remove from the heat.
Immediately ladle the hot relish into hot sterilized canning jars with sealable canning lids. Â Process in a water bath for 20 minutes.
* A note about the water bath process:  There are specific canners for the job – this is the one I have.  It’s deep enough to fully cover the bottles by several inches, it has rack with separate compartments that keeps the bottles separated so they don’t break by getting knocked against each other while boiling, and it comes with all the extra equipment you’ll  need.  If you don’t own a canner and don’t want to buy one, just use a large, deep stock pot and place the jars in it with the water covering the top by at least two inches.
Remove the jars from the canner and let them rest for 24 hours undisturbed before moving. Â This Sweet Pepper & Onion Relish will keep up to a year.
This recipe makes about a dozen 1/2 pint jars. Â For the ones you want to give away as gifts, just tie a ribbon around them with a little label. Â 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!
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- 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 pectin (recommended: Ball's Classic Realfruit Pectin)
- *See NOTE if relish turns out too runny.
- 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.
- 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.
- Makes about a dozen ½ pint jars.
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Julie says
I tried this recipe and it turned out great. However, I had my mother-in-law ask me if the recipe was tested for safety…something about the acidity level and botulism when canning. Apparently if you are using a hot water bath the foods need to have a certain pH level.
Kimberly @ The Daring Gourmet says
Hi Julie, the water bath is simply an extra precaution. Most people in Western Europe don’t even use the water bath method because botulism is so extremely rare and if your cans are affected you’ll know because the lids will have popped, in which case you discard them. The water bath just takes that extra precaution to boil and eliminate any potential bacteria that might already be inside the can. I’m thrilled to hear you enjoyed this recipe and thanks for the feedback!
Jeannette says
Thank you for this great recipe Kimberly and thanks everyone for all the good tips . I’m on my second batch. It is so delicious . I’ve used Roma tomatoes and peeled seeded them. It’s a lot of work but well Worth the trouble.
Kimberly @ The Daring Gourmet says
Wonderful, I’m so thrilled to hear that, Jeannette, thank you! It does take some time to make but fortunately it makes a huge batch. I’m getting ready to make another batch myself for some gifts!
Carey says
Thanks for figuring this out! I had this at the office yesterday and FELL IN LOVE! I’m making this tonight….wish me luck!
Kimberly @ The Daring Gourmet says
I know, it’s such good stuff, Carey, I simply HAD to try and replicate it! Let us know how it goes!
David says
Maybe I missed it, but can this be made with a sugar substitute?
Kimberly @ The Daring Gourmet says
Hi David, the sugar is a natural preservative and is essential for storing the relish long-term.
The Food Hunter says
this is interesting so different from anything I’ve ever tried before.
Lauren Kelly Nutrition says
I love the color in these photos! This looks fantastic!
Liz says
I love making food gifts and this relish looks fantastic! Canning is on my foodie bucket list of techniques to try.
Kim Beaulieu says
I think this would make an amazing gift. Say, for a food blogger. Someone who visits your blog a lot. Who happens to like relish such as this one. And her name might happen to be Kim. Just saying’.
Ha, I absolutely love this. Nothing beats homemade condiments. My sister cans like a fiend. I’ve done it before but I get so nervous I’m not doing it right. Silly, I know.
Kimberly @ The Daring Gourmet says
LOL, Kim! If we were neighbors I’d more than happily hook you up :) I know what you mean, I was pretty intimidated at the thought of canning, especially pressure canning, before I got started with it but after the first time you it’s all a breeze.
Karyn @ Pint Sized Baker says
What a delicious gift! I bet this was amazing on the chicken recipe!
Kellie @ The Suburban Soapbox says
THIS would be so amazing on just about anything! I love a good relish.
Brenda @ Sugar-Free Mom says
I’m ashamed to say I have never canned anything!! It’s always intimidated me but your directions seem easier than I thought!
Angie | Big Bear's Wife says
I just love homemade gifts like this! I just think they mean so much more than something bought at the store!
L B says
Hi! I don’t have a canner so was just going to use stock pot as u suggested. My question is: after I bring cans to boil for twenty minutes and remove them, do I put them is ice water immediately after? Or just leave them on counter at room temperature?? Thanks!
Kimberly @ The Daring Gourmet says
Hi LB, just leave them on the counter at room temp for 24 hours, then store them in a dark, cool place. Also, when using a regular stock pot I’d recommend crumpling some aluminum foil and placing it on the bottom so that the jars aren’t in direct contact with the bottom of the pan (which can result in the bottles breaking).
Laura Overmoen says
Hello, this recipe looks delicious and is exactly what I am looking for, but i do have a question: have you ever had the ph tested? It sounds like you creates the recipe, and the basic preservation ingredients like sugar and vinegar are there, but are they enough? I have no idea! I just want to make sure it’s safe to consume after a year or even a few months (more than just the look and smell test) before I feed it to my family. Thank you in advance!
Kimberly @ The Daring Gourmet says
Hi Laura, yes, the sugar and vinegar content (i.e., pH level) are more than adequate to keep anything unwanted from growing in it :) I actually just pulled out a jar from 2013 last week and used it for some baked chicken. For added peace of mind you can also get pH test strips to use in any canning recipes.
Robyn Taylor says
I have less than 40 minutes to go and it still seems very watery. Is it advisable to ladle off some of the liquid?
Kimberly @ The Daring Gourmet says
That’s normal, Robyn, let it simmer the full amount of time. The pectin will firm it up.
Karalinda says
I am making this tonight. I am using tomato paste as well per an internet search. Thanks!
Kimberly @ The Daring Gourmet says
Awesome, Karalinda! I just used some of this relish again two nights ago to make some pork chops – it continues to be a family favorite.
Chris Brown says
This recipe is exactly what I get from H&D’s. No tweaking required. I was quite the skeptic as every other copycat recipe needs to be tweaked. A food chopper save so much time, I cant imagine how time it would take to hand dice it all. Quite pleased1
Kimberly @ The Daring Gourmet says
Fantastic, Chris, thank you so much for the feedback!
Deb Baker says
Hello! I made this yesterday but used Pomona’s Pectin. Pomona’s comes in two parts, the Pectin and the calcium water. I used a tablespoon of each. It turned out perfect!
Kimberly @ The Daring Gourmet says
Wonderful, Deb, I’m so glad you enjoyed, thanks for the feedback!
Deb Baker says
Hi, Kim! Just made another batch yesterday! When you initially taste test, it’s too “puckers” and a little spicy, but it all calms down 😀 This time, I had peppers and no fresh tomatoes. I did a comparison between first batch and this new batch, same flavor, using fresh tomatoes or canned (which saves a ton of time using canned!) thanks again!
Kimberly @ The Daring Gourmet says
Thanks for the tip on the canned tomatoes, Deb, that’s great to know!
Corra Ward says
Instead of canning, has anyone put this into small plastic containers and store them in the freezer. Just take them out as needed?
Cori Landon says
Absolutely A++. This tastes exactly like the relish from Harry & David, maybe even better :) This is the second year I’ve made this and I always make enough to give away to friends and family. It’s always a hit when I use it for entertaining. Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Cori, thanks so much!