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TEST KITCHEN APPROVED

Autumn Pepper Relish

Name: Autumn Pepper Relish
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 8 half-pints
Ingredients: 8 medium sweet red peppers (about 3 pounds); 6 jalapeno peppers; 4 medium Granny Smith apples (about 1-1/4 pounds); 2 medium pears (about 1 pound); 1 medium onion; 3 tablespoons canning salt; 2 cups white vinegar; 2 cups sugar; 1 cup packed brown sugar; 3/4 teaspoon fennel seed

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 1 hour 20 min. + standing Process: 20 min./batch

By Taste Of Home Editorial Team

Recipe by Barbara Pletzke, Herndon, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This colorful relish is a favorite with friends and family because it tastes amazing on just about everything. I like to serve it over cream cheese or a block of sharp cheddar cheese along with crackers or French baguette slices. I also include a jar in gift baskets. —Barbara Pletzke, Herndon, Virginia

Canning Altitude

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Autumn Pepper Relish

Contest Winner

1 Reviews Add your review

Yield:8 half-pints

Prep:1 hour 20 min

Cook:20 min

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Ingredients

8 medium sweet red peppers (about 3 pounds)
6 jalapeno peppers
4 medium Granny Smith apples (about 1-1/4 pounds)
2 medium pears (about 1 pound)
1 medium onion
3 tablespoons canning salt
2 cups white vinegar
2 cups sugar
1 cup packed brown sugar
3/4 teaspoon fennel seed

Text Ingredients

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Directions

1
Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels.

2
In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened.
3
Carefully ladle hot mixture into 8 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.