Harry & David’s Sweet and Hot Pepper and Onion Relish Clone

I remember the first time I tasted Harry & David’s Sweet and Hot Pepper and Onion Relish. It was at a holiday gathering, and I distinctly recall hovering near the appetizer table, drawn in by the vibrant colors of the relish and the intriguing aroma. The combination of sweet and spicy was absolutely addictive. I found myself returning again and again, spreading it on crackers with cream cheese, and thinking about all the ways I could incorporate that delicious flavor into my own cooking. This recipe captures that same incredible balance, allowing you to enjoy that taste anytime.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yields: Approximately 7 pints
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 6 cups tomatoes, skinned, diced, and drained
• 6 large red peppers, diced (or a mix of colored peppers)
• 8 cups sugar
• 2 tablespoons salt
• 4 ounces pectin (two 2-ounce boxes)
• 3 cups white vinegar
• 1 teaspoon ground red pepper
• 2 jalapeno peppers, seeded and diced (or more, to taste)
• 3 large onions, diced

Equipment Needed

• Large stockpot or Dutch oven
• Sterile canning jars with lids and rings
• Water bath canner or pressure canner
• Jar lifter
• Ladle
• Measuring cups and spoons
• Cutting board
• Knives

Instructions

1. Prepare the Vegetables: Begin by skinning, dicing, and draining the tomatoes. This can be achieved by blanching the tomatoes in boiling water for about 30 seconds, then plunging them into ice water. The skins should slip off easily. Dice the tomatoes and place them in a colander to drain excess liquid.
2. Prep the Peppers and Onions: Dice the red peppers (or a combination of your favorite colored peppers) and onions. For the jalapenos, carefully remove the seeds (unless you prefer extra heat) and dice them finely.
3. Combine Ingredients: In a large stockpot or Dutch oven, combine the diced tomatoes, peppers, onions, sugar, salt, ground red pepper, jalapeno peppers, and white vinegar.
4. Bring to a Boil: Stir the mixture well and bring it to a rolling boil over medium-high heat.
5. Simmer: Once boiling, reduce the heat to low and simmer uncovered for 2 to 2 1/2 hours, or until the mixture has thickened considerably. Stir occasionally to prevent sticking and ensure even cooking. The mixture should transform from a bright orange/red to a deep jewel ruby red color.
6. Add Pectin: Whisk in the pectin thoroughly. Ensure there are no clumps.
7. Boil Again: Return the mixture to a full rolling boil for 1 minute, stirring constantly. This step is crucial for activating the pectin and ensuring the relish sets properly.
8. Jar Preparation: While the relish simmers, prepare your canning jars. Wash the jars, lids, and rings in hot, soapy water and rinse well. Sterilize the jars by boiling them in a water bath for 10 minutes. Keep the jars hot until ready to fill.
9. Filling the Jars: Using a ladle, carefully fill the hot, sterilized jars with the hot relish, leaving about 1/2 inch of headspace at the top.
10. Remove Air Bubbles: Run a non-metallic utensil (like a spatula) around the inside of the jar to release any trapped air bubbles.
11. Wipe Rims and Seal: Wipe the rims of the jars clean with a damp cloth. Place the lids on top of the jars and screw on the rings until they are fingertip tight.
12. Processing: Process the filled jars in a water bath canner for 10 minutes. Alternatively, you can use a pressure canner at 11 PSI for 15 minutes (check your canner’s instructions for proper altitude adjustments).
13. Cool and Check Seals: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly.
14. Store: Once the jars are completely cool, check the seals by pressing down on the center of the lid. If the lid doesn’t flex or pop back up, the jar is properly sealed. Store the sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and used within a week.

Expert Tips & Tricks

• Adjust the Heat: Feel free to adjust the amount of jalapenos and ground red pepper to your liking. Remember that the heat tends to mellow out during the canning process, so don’t be afraid to be a little generous with the spices. For an even bolder flavor, try using hotter peppers like habaneros or scotch bonnets, but use caution and handle them with gloves. Leaving the seeds in some of the jalapenos will also increase the heat.
• Tomato Prep: Thoroughly draining the diced tomatoes is essential for achieving the desired consistency of the relish. You can also use canned crushed tomatoes as a shortcut, but be sure to drain off any excess liquid.
• Pectin Power: Ensure the pectin is fresh for optimal gelling. If you’re unsure about its freshness, test a small amount with a bit of the relish liquid before adding it to the entire batch.
• Color Enhancement: If you want to deepen the ruby red color of the relish, you can add a tablespoon of balsamic vinegar or a splash of red wine vinegar during the last 30 minutes of simmering.
• Thickening Issues: If your relish isn’t thickening as much as you’d like, you can simmer it for a longer period, stirring frequently to prevent burning. Alternatively, you can add a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.

Serving & Storage Suggestions

This Sweet and Hot Pepper and Onion Relish is incredibly versatile. It’s delicious served with cream cheese and crackers as an appetizer, or used as a condiment for grilled meats, sandwiches, or even scrambled eggs. It’s also a fantastic addition to charcuterie boards, adding a pop of color and flavor.

Properly sealed jars can be stored in a cool, dark place for up to 1 year. Once opened, the relish should be refrigerated and used within 2-3 weeks.

Nutritional Information

(Estimated per serving, based on 1/2 cup serving size)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	0.5g	1%
Saturated Fat	0.1g	0%
Cholesterol	0mg	0%
Sodium	350mg	15%
Total Carbohydrate	65g	22%
Dietary Fiber	2g	8%
Sugars	55g	N/A
Protein	1g	2%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and serving size.

Variations & Substitutions

• Smoked Paprika: For a smoky flavor, add 1-2 teaspoons of smoked paprika along with the ground red pepper.
• Fruit Infusion: Incorporate diced peaches, mangoes, or pineapple for a tropical twist. Add about 2 cups of diced fruit during the last hour of simmering.
• Vinegar Variety: Experiment with different types of vinegar, such as apple cider vinegar or rice vinegar, for subtle flavor variations.
• Spicier Version: Add finely chopped serrano peppers or a pinch of cayenne pepper for extra heat.
• Lower Sugar: While the sugar is essential for the relish’s preservation and flavor, you can reduce the amount slightly by substituting a portion of it with a sugar alternative like Splenda or Stevia, but be mindful of how it affects the setting of the pectin.

FAQs (Frequently Asked Questions)

Q: Can I use frozen tomatoes for this relish?
A: Yes, but make sure to thaw them completely and drain off any excess liquid before adding them to the recipe. Fresh tomatoes will provide the best flavor and texture, though.

Q: How do I know if my jars are properly sealed?
A: After cooling, the lids should be concave and not flex when pressed. If a jar doesn’t seal, refrigerate it immediately and use the relish within a few weeks.

Q: Can I make this relish without pectin?
A: Yes, but the relish will be thinner. You’ll need to simmer it for a longer time to achieve a thicker consistency. Be sure to watch it closely to prevent burning.

Q: Why did my relish turn out too sweet?
A: The balance of sweetness and heat is key. If it’s too sweet, add a splash more vinegar or a pinch more ground red pepper to balance it out.

Q: Can I freeze this relish instead of canning it?
A: Yes, you can freeze it in freezer-safe containers, but be aware that the texture may change slightly after thawing.

Final Thoughts

This Sweet and Hot Pepper and Onion Relish is more than just a recipe; it’s a journey of flavors and textures. Don’t be intimidated by the canning process. The reward of having jars filled with homemade goodness is well worth the effort. Whether you spread it on crackers, top your burgers with it, or give it as a thoughtful homemade gift, this relish is sure to be a hit. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece that captures the essence of sweet and spicy perfection! Feel free to experiment with the ingredients and adjust the recipe to your personal preferences. I’d love to hear about your results and any creative twists you come up with!