Sweet Pepper and Onion Relish (Harry and David Copycat)

Name: Sweet Pepper and Onion Relish (Harry and David Copycat)
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 35 min
Yield: 1 serving
Ingredients: 6 cups skinned, seeded and diced tomatoes; 6 cups seeded and diced red bell peppers; 4 cups diced yellow onion; 4 jalapeños; 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

User Reviews

5.0

219 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr 45 mins
Additional Time
20 mins
Total Time
2 hrs 35 mins
Course
Condiments

Sweet Pepper and Onion Relish (Harry and David Copycat)

Nevaeh Sloan

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A copycat recipe for Harry & David favorite. Delicious mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken.

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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 jalapeños , 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)

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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

* Do a quick test before canning the relish: Put a small spoonful on a cool plate and wait a couple of minutes then check for consistency. It shouldn't be running all over the plate, nor should it be firm like jello. If it's too runny for your preference, add a little more pectin and boil for another minute. Repeat as necessary. (Note, it can take a full 24-48 hours for pectin to set properly. Shake one of the jars and see if it's runny. If it is, you can still "rescue" them by opening the jars (you'll need to use new lids but as long as the rims aren't bent you can reuse those), pour everything back into a pot, bring back to a boil and stir in more pectin. Then can again.)