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 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. Here’s where it gets really different. I used approximately 10 jalapeño 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 it’s 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.
Can you use vidalia onions instead of the yellow? thanks
You sure can, Kris! Happy cooking!
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.
I’m so thrilled to hear that, Dee, thank you! Thanks also for the quantity info for the canned tomatoes.
Hi Audrey, you can but it will greatly change the flavor profile and won’t taste like the Harry & David relish.
Could this recipe be frozen instead of canning?
Yes you can, Sally!
I’m not a fan of pectin so I used cornstarch instead of pectic and it worked just fine.
Hi Sandy, just please be advised that cornstarch is considered unsafe for canning.
Do you have any substitutes for pectin?
Hi Sandy, sorry I don’t, I have only made this with pectin.
I have used clear jel corn starch (a baking industry special corn starch)it works better than pectin.
What size are the jalapenos that you used?
Can you use green tomatoes instead of ripe?
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.
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!
Thank you so much, Stephanie, I’m so thrilled you’ve been enjoying this the past couple of years!
What brand was it you bought at the store and does it appear to be discontinued now? I am referencing Dickinson’s Sweet and Hot Pepper and Onion Relish. I think Smuckers, who own Dickinson, may have discontinued it.
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
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.
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
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.
I will be making this in the fall for gifts for Christmas
I dont have a canner but do have a pressure cooker, if I use this how long do you process the relish. Thank you
Hi Frannie, I’ve only used a water bath canner so I’m not sure. Perhaps some of our readers can chime in.
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 doesn’t touch the metal. Use an old dish cloth or canning rings lining the bottom to set the glass on top. Happy canning!
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!
Why something on the bottom plse?
Thnx
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.