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Harry and David Pepper Relish
- Thread starter ddufore
- Start date
don't have a recipe but you can order online...geez that stuff is expensive..
http://www.harryanddavid.com/gifts/store/item______15402?sliSearch=pepper and onion relish recipe
http://www.harryanddavid.com/gifts/store/item______15402?sliSearch=pepper and onion relish recipe
Harry and David Pepper Relish
Ingredients
6 cups tomatoes, skinned, diced and drained
6 large red peppers, diced (I used multiple colors from garden)
8 cups sugar
2 tablespoons salt
4 ounces pectin
3 cups white vinegar
1 teaspoon ground red pepper
2 jalapeno peppers, seeded and diced
3 large onions, diced
Directions
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-Mix all ingredients together, except pectin and bring to a boil.
3-Turn down and simmer for 2 - 2 1/2 hours until thickened.
4-Whisk in the 2 boxes of pectin and boil for 1 minute.
5-Pour into sterile jars.
6-Process in pressure canner at #11 for 15 minutes.
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-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-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-I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
11-It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.
Ingredients
6 cups tomatoes, skinned, diced and drained
6 large red peppers, diced (I used multiple colors from garden)
8 cups sugar
2 tablespoons salt
4 ounces pectin
3 cups white vinegar
1 teaspoon ground red pepper
2 jalapeno peppers, seeded and diced
3 large onions, diced
Directions
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-Mix all ingredients together, except pectin and bring to a boil.
3-Turn down and simmer for 2 - 2 1/2 hours until thickened.
4-Whisk in the 2 boxes of pectin and boil for 1 minute.
5-Pour into sterile jars.
6-Process in pressure canner at #11 for 15 minutes.
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-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-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-I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
11-It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.
AlabamaJack said:
Expensive? Understatement of the week! For that price, that stuff better come packaged with hookers and blow!