Sweet Pepper & Onion Relish {Copycat Recipe}

By RoketJSquerl

Ingredients

• 6 cups tomatoes, skinned, seeded and diced (first blanch the tomatoes in boiling water for 30 seconds for easy peeling)
• 6 cups red bell peppers, seeded and diced
• 4 cups yellow onion, diced
• 4 jalapenos, seeded and diced
• 2 cups white vinegar
• 1 1/2 cups cider vinegar
• 5 cups granulated sugar
• 2 tablespoons salt
• 1 tablespoon cayenne
• 4 tablespoons pectin (recommended: Ball's Classic Realfruit Pectin)
• See NOTE if relish turns out too runny.

Preparation

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.
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.
Makes about a dozen ½ pint jars.