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!
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.
I just made the relish using caned tomatoes because fresh aren’t great now. Can hardly wait for summer for the fresh homegrown produce. It was great and really simple. Than you so much for giving us this great recipe!!!
Thank you, Linda, I’m so glad you enjoyed it!
I was curious to know how many ounces of drained diced tomatoes did you use to equal 6 cups of fresh tomatoes? Thank you!
How many canned tomatoes did you use. Thanks
Liquid pectin is always added to the boiling mixture near the end of the cooking process while powdered pectin is stirred into the raw fruit at the beginning. For a recipe that calls for liquid pectin a powdered version is not interchangeable.
Since this recipe is with powdered pectin, should you be adding it in the beginning and the sugar at the end? This may solve the gelling problem so many are having. Garden season is over so I will have to wait until next year to try this recipe. It sounds delish!
My relish turned out completely watery. I am going to reprocess. Should I boil it down first? I added 5 TBLS of pectin, waited 24 hours and it was way too watery. Should I add tomato paste? I don’t want to distort the taste. Thanks
I’m making this now for a second time. I am doubling the recipe though. Does this effect the time needed to cook down? I thought I maybe would need to cook longer, but unsure. Thank you.
Hi Stephanie, I haven’t tried doubling it but you may need to cook it longer since there’s more liquid but the same surface area.