Harry & Davids Sweet And Hot Pepper And Onion Relish Clone

1. 1

   * Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!

2. 2

   Mix all ingredients together, except pectin and bring to a boil.

3. 3

   Turn down and simmer for 2 - 2 1/2 hours until thickened.

4. 4

   Whisk in the 2 boxes of pectin and boil for 1 minute.

5. 5

   Pour into sterile jars.

6. 6

   Process in pressure canner at #11 for 15 minutes.

7. 7

   Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.

8. 8

   It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).

9. 9

   Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.

10. 10

    I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.

11. 11

    It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.

* Per serving · 4 servings · Values may vary.

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