Sweet Pepper & Onion Relish

Name: Sweet Pepper & Onion Relish
Ingredients: 6 cups tomatoes, skinned, seeded and diced (first blanch the tomatoes in boiling water for 30 seconds for easy peeling) (a couple of our readers have reported success with using canned tomatoes - see reader comments below); 6 cups red bell peppers, seeded and diced; 4 cups yellow onion, diced; 4 jalapenos, seeded and diced; 2 cups white vinegar; 1½ cups cider vinegar; 5 cups granulated sugar; 2 tablespoons salt; 1 tablespoon cayenne; 4 tablespoons powdered pectin (recommended: Ball's Classic Realfruit Pectin); *See NOTE if relish turns out too runny

3 steps

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

Updated at: Thu, 17 Aug 2023 02:36:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

124

High

Nutrition per serving

Calories806.4 kcal (40%)

Total Fat1 g (1%)

Carbs198.7 g (76%)

Sugars183.1 g (203%)

Protein3.9 g (8%)

Sodium2364.3 mg (118%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6 cupstomatoes

skinned, seeded and diced, first blanch the tomatoes in boiling water for 30 seconds for easy peeling, a couple of our readers have reported success with using canned tomatoes

6 cupsred bell peppers

seeded and diced

4 cupsyellow onion

diced

4jalapenos

seeded and diced

2 cupswhite vinegar

1 ½ cupscider vinegar

5 cupsgranulated sugar

2 tablespoonssalt

1 tablespooncayenne

4 tablespoonspowdered pectin

recommended classic realfruit pectin

Instructions

Step 1

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 1½ hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. Remove from heat and ladle the hot mixture into hot, sterilized canning jars.

Step 2

Process the jars in a canner or large stock pot (see note on canners in post), with the water at least one inch above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Relish will keep for up to a year.

Step 3

Makes about a dozen ½ pint jars.

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