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
Gail says
I checked this recipe out as well as the one on food.com and I read all the reviews and comments from both. I really really wanted this to come out and not be disappointed. Here is what I ended up doing. I had frozen a number of tomatoes from the garden, WHOLE and vacuum sealed. When thawed, the skins came right off. Then I used my food mill, over a bowl, to remove any seeds. I did use the same amount of sugar and salt but used 2 tablespoons of red chili pepper flakes from the garden. I only used 3 cups of white vinegar, nothing more. I also added one 6 ounce can of tomato paste. I used three large onions chopped. My bell peppers were red orange and yellow. Hereās where it gets really different. I used approximately 10 jalapeƱo peppers ranging in size from one and a half inch to 3 inches and removed the seeds from some while leaving the seeds and others. I placed all in my ninja IQ and brought it to a boil on the stove top setting. Then I put it on low slow cooker function as I had work to do outside. Once I got my electric water bath canner ready to go, I added the whole entire jar of pectin, totaling 5.4 ounces. I stirred and stirred and worried because itās still looked liquidy but it seemed to be thickening so I felt hopeful. Then I placed into the canner and processed. I ran out of jars and lids so I had 1 quart left over that would have made four more half pint jars totaling 16 jars but as it is I got 12 jars +1 quart that I stuck in the refrigerator as I was up late doing all this and was tired. This morning when I checked on everything, including the quart in the refrigerator, everything came out beautifully and I am so very pleased and thankful as all the comments were completely instrumental in the success. The pectin I used was the ball real fruit classic pectin in the 5.4 ounce container. This will make wonderful gifts. I think for me I could have tolerated it a bit hotter but for giftgiving I think the heat was just right.
Kris says
Can you use vidalia onions instead of the yellow? thanks
Kimberly Killebrew says
You sure can, Kris! Happy cooking!
Dee says
This has fast become my ‘go too’ relish! Its so delicious that its hard to keep for just us- everyone asks for a jar! I make it all year round using the canned diced tomato option. Many have inquired about the number of cans you need to use- I find that 5 of the 28 fl oz cans of diced tomatoes, drained well- make the 6 cups- I always have a sixth can on hand just in case.
Kimberly Killebrew says
I’m so thrilled to hear that, Dee, thank you! Thanks also for the quantity info for the canned tomatoes.
Kimberly Killebrew says
Hi Audrey, you can but it will greatly change the flavor profile and won’t taste like the Harry & David relish.
Sally Chamberlain says
Could this recipe be frozen instead of canning?
Kimberly @ The Daring Gourmet says
Yes you can, Sally!
Sandy Peich-Selig says
I’m not a fan of pectin so I used cornstarch instead of pectic and it worked just fine.
Kimberly @ The Daring Gourmet says
Hi Sandy, just please be advised that cornstarch is considered unsafe for canning.
Sandy Peich-Selig says
Do you have any substitutes for pectin?
Kimberly @ The Daring Gourmet says
Hi Sandy, sorry I don’t, I have only made this with pectin.
Anonymous says
I have used clear jel corn starch (a baking industry special corn starch)it works better than pectin.
Jan says
What size are the jalapenos that you used?
Theda Light says
Can you use green tomatoes instead of ripe?
tracy Creps says
If you are going to use canned tomatoes then I would buy the petite diced tomatoes. Might be a little pricey but they will save a lot of time.
Stephanie says
This relish is amazing. I was on the hunt for a recipe that resembled a brand we bought at the store. And this is perfect. We mix a half Pint of this relish with a brick of cream cheese and the dip is delicious with tortilla chips. I have made probably 75 half Pints in the last 2 years. Thank you for this recipe!
Kimberly @ The Daring Gourmet says
Thank you so much, Stephanie, I’m so thrilled you’ve been enjoying this the past couple of years!
Raymond Vetter says
After canning my relish is still to liquid. It has been two days can I still open the jars add more pectin and re-can? I opened a jar nd it is really good tasting but to loose for relish. Thanks
Kimberly @ The Daring Gourmet says
Hi Raymond, yes you can do that. I’m glad you enjoy the flavor and I hope you can get it to the right thickness this time.
Anonymous says
Is that liquid or powdered pectin and how many cups of tomatoes do you end up with if you use fresh? I’m just wondering how much I need if I use canned
Anonymous says
I roasted the peppers and onions on the BBQ 1st. And cooked to tomatoes with the juices that not the peppers and onions, added the rest of the ingredients let it come to a soft boil, then added the chopped up pepper and onion mix. It tastes sooooo good.
Audrey Goodlett says
I will be making this in the fall for gifts for Christmas
Frannie says
I dont have a canner but do have a pressure cooker, if I use this how long do you process the relish. Thank you
Kimberly @ The Daring Gourmet says
Hi Frannie, I’ve only used a water bath canner so I’m not sure. Perhaps some of our readers can chime in.
Stacey says
Just use a large pot where the water line comes approximately 1 to 2 inches above the top of the jars. You will need to put something on the bottom of your pot so that the glass doesnāt touch the metal. Use an old dish cloth or canning rings lining the bottom to set the glass on top. Happy canning!
Lucja Falkowski says
Yes, l use a large stock pot. I pjcked up a rubber sink liner at the Dollar Store and cut it to fit the bottom of the pot. Works great!
Leisel says
Why something on the bottom plse?
Thnx
Kimberly Killebrew says
Hi Leisel, it’s to prevent the glass jars from touching the metal bottom of the pot. Making contact will cause the jars to crack while they’re boiling.