pepper relish

I had so much fun canning this Christmas. After I made the blackberry jam, I decided it was time to make something savory… and pepper jelly it was. I love that stuff. I saw an easy looking recipe for onion pepper relish on New Nostalgia a little while ago and thought it was time to try it out. You don’t actually have to can it. You can just make it and keep it in the fridge. That’s what she did.

I love the sweet, spicy, sour taste of pepper jelly. It’s so good. I’ve heard that Harry & David make an excellent one. I’ve never tried theirs, but apparently this recipe is a great knock-off of Harry & David’s. Try it out. It was so easy. I gave them away as gifts and got great reviews. I brought some to my mom’s house on Christmas and we poured it over a brick of cream cheese. It was all gobbled up. You can mix it in with cream cheese too, for a creamy dip, if you prefer.

Onion Pepper Relish

36 oz canned diced tomatoes, drained

3 bell peppers, seeds and ribs removed

3 cups sugar

1 Tablespoon salt

1/2 teaspoon crushed red pepper flakes

3 jalapeno peppers, seeds and ribs removed

1 1/2 medium onions

1 cup white vinegar

1 small box powdered pectin

Chop all vegetables. Mix everything together, except for pectin, in a large pot. Bring to a boil, then reduce heat and simmer for about one hour. Add the pectin and let boil for 1 minute.

Pour relish into hot jars , leaving about 1/2 inch room. Process in a canning bath for 15 minutes. (or store in refrigerator for up to 2 weeks, or freeze for up to 2 months.)

The chopped veggies look so festive! 🙂