Sweet Pepper and Onion Relish (Harry and David Copycat)
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr 30 mins
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Additional Time
20 mins
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Total Time
2 hrs 35 mins
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Course
Condiments
Sweet Pepper and Onion Relish (Harry and David Copycat)
Description
The Sweet Pepper and Onion Relish (Harry and David Copycat) uses a base of fresh tomatoes, diced red bell peppers, and onions combined with diced jalapeños to add mild heat. The mixture is cooked for about 1 and a half hours, allowing the flavors to meld and the vegetables to soften. Vinegars provide the acidic backbone, while granulated sugar balances the heat and acidity. Fruit pectin is added at the end and briefly boiled to thicken the relish, resulting in a spreadable texture that holds well.
This relish is poured hot into sterilized canning jars and processed in a water bath canner to ensure preservation. It yields roughly six pints, making it suitable for storing and enjoying over many months. The relish offers a sweet, slightly spicy, and tangy flavor profile that complements many dishes like roasted meats, burgers, or cheese platters.
A quick setting test before canning ensures the consistency is right—not too runny nor gelatinous. If needed, pectin can be adjusted and the mixture reboiled to correct texture after the jars have set, allowing flexibility in achieving the desired thickness.
Ingredients
- 6 cups 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, skinned, seeded and diced
- 6 cups red bell pepper seeded and diced
- 4 cups yellow onion diced
- 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 pepper
- 6 tablespoons fruit pectin or equivalent (I have only used and tested this recipe with the Ball product, Ball Classic Realfruit brand
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
- Test the relish consistency on a cold plate before canning to ensure it is not too runny or too firm.
- If the relish does not set properly after canning, it can be reheated with additional pectin and reprocessed with new lids for a firmer texture.
- Store the sealed jars in a dark, cool place for up to one year to maintain flavor and quality.
User Reviews
Overall Rating
5
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