Pepper and Onion Relish
I found this recipe online years ago. This recipe is a close recreation to Harry and David's relish.
I found this recipe online years ago. This recipe is a close recreation to Harry and David's relish.
- Carbohydrate 8.036 g
- Cholesterol 0 mg
- Fat 0.41 g
- Fiber 2.46000009775162 g
- Protein 1.804 g
- Saturated Fat 0.0574 g
- Serving Size 1 1 Serving (205g)
- Sodium 10.25 mg
- Sugar 5.57599990224838 g
- Trans Fat 0.1189 g
- Calories 37 calories
Step-by-step
- 5 ripe tomatoes diced
- 4 cups sweet onions diced
- 3 cups red bell pepper diced
- 3 cups green bell pepper diced
- 4 cups sugar
- 4 cups white vinegar
- 2 TBSP pickeling salt
- 3 fresh jalapenos minced w/o seeds
- 4 packs gelatin (optional) depending on how thick you like it.
- Add all ingredients except gelatin to large sauce pan or pot.
- Boil for 1.5 hours to reduce.
- At this point, I still did not like the texture so I dissolved gelatin in a little cold water and continued to boil for 15 more minutes.
- I added mixture to prepared canning jars and put up.
- Hope you enjoy!
Standard pepper jelly relies purely on pectin and fruit juices, whereas a vegetable-heavy relish builds body from dense cellular structures like onions and bell peppers. This condiment follows a preservation style historically rooted in early American pantry management, where excess autumn harvests were combined with vinegar and sugar to store safely through winter. Preparing this condiment requires patience at the stove.
- Dice the tomatoes, sweet onions, and red and green bell peppers to uniform sizes so they release moisture at equal rates during the boil.
- Remove the seeds and white ribs from the jalapenos completely if you want to eliminate capsaicin heat while retaining bright pepper flavor.
- Boil the mixture for a full 90 minutes to drive off excess water content from the vegetables and concentrate the sugars.
- Look for a thickened, glossy appearance where the liquid clings to the back of a spoon rather than running off freely.
- Dissolve unflavored gelatin in cold water before adding it near the end of the cooking time if a firmer gel structure is desired.
Hot packing the reduced mixture into sterilized canning jars ensures a proper vacuum seal upon cooling. Store sealed jars in a cool, dark pantry for up to one year.
