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 try my:
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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!
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!
Wonderful, Cori, thanks so much!
Instead of canning, has anyone put this into small plastic containers and store them in the freezer. Just take them out as needed?
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!
Wonderful, Deb, I’m so glad you enjoyed, thanks for the feedback!
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!
Thanks for the tip on the canned tomatoes, Deb, that’s great to know!
Thank you for posting about Pomona’s, I was wondering if it could be used and how much! :)
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
Fantastic, Chris, thank you so much for the feedback!
I am making this tonight. I am using tomato paste as well per an internet search. Thanks!
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.
I have less than 40 minutes to go and it still seems very watery. Is it advisable to ladle off some of the liquid?
That’s normal, Robyn, let it simmer the full amount of time. The pectin will firm it up.
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!
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.
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!
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).