FUN/DIY/ Homemade Gifts/ RECIPES/ Sides

Harry & David Onion Pepper Relish Knockoff

{this is a repost, hope you enjoy seeing it again!}

I am a huge fan of Harry & David’s Onion Pepper Relish, (just not a fan of the price!) so when I saw a recipe for it at Skip To My Lou, I knew I had to try it!  Oh boy, am I glad I did.  I could not believe how similar it tasted to Harry & David’s, I actually think it is slightly better!  It is sweet relish with a bit of a spicy bite.  I served it to a group of my girlfriends last night and it got rave reviews!

Onion Pepper Relish

36 oz canned diced tomatoes, drained (I used 2 1/2  14.5 oz cans)

3 bell peppers, seeds and ribs removed (I used one green, one yellow, and one orange)

3 cups sugar (I used pure cane sugar called Rapadura, it keeps your blood sugar levels from spiking!)

1 Tablespoon salt

1/2 teaspoon crushed red pepper flakes

3 jalapeno peppers, seeds and ribs removed

11/2 medium onions

1 cup white vinegar

1 small box powdered pectin (1.75 oz, found in canning supplies of most stores)


Chop all vegetables.  This is the hardest part of the whole recipe, the rest is a breeze.  A food processor makes the chopping go much quicker.


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 half pint jars, leaving about 1/2 inch room.  Store in refrigerator for up to 2 weeks, or freeze for up to 2 months. Or, if you are into canning, this would be the ideal recipe!


I love to serve it dumped over a block of cream cheese surrounded by pita chips or crackers.  You can also mix the cream cheese and relish together to make a creamy dip.

This would make a great gift, just attach a tag with serving directions on it.


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  • Barbara Ruhlman
    January 5, 2017 at 11:22 am

    I’ve made this a couple of times and it is fantastic! I ve found a trick to make this a bit less expensive. You can substitute cornstRch for the sure gel/pectin. It turned out just as tasty.

    • AmyNewNostalgia
      January 6, 2017 at 11:20 am

      I love that tip! Thank you for sharing…so glad you like the recipe.

  • judy
    February 26, 2015 at 2:43 pm

    I can only get liquid pectin not powdered. Please tell me how much I should use
    for this recipe.

    • AmyNewNostalgia
      February 27, 2015 at 12:58 pm

      Here is a link that talks about using liquid pectin instead of powdered. Looks like they are quite different, and you would need to add the liquid pectin after boiling, not before. I don’t know how much. I hope the article helps! Thanks for reading.

  • New Nostalgia – 9 Ways To Use Jars To Spring Organize And Spring Clean
    May 12, 2014 at 8:02 pm

    […] or my some of my favorite large-batch recipes, like this Strawberry Freezer Jam or my favorite Pepper Onion Relish. The smaller pint size jars are great for stacking and fitting a lot of food in a small […]

  • Anonymous
    February 24, 2013 at 2:20 am

    This is great in chicken salad.

  • Anonymous
    September 4, 2012 at 6:14 pm

    Do you know how it would turn out with fresh diced tomatoes? We have a TON from our garden and we’re trying to find new ways to can them. My family goes through probably 10-20 jars of this relish at holidays and this would be wonderful- I’m excited to try it!

  • Becki Young
    September 3, 2012 at 1:16 am

    So good!! I made a double batch and canned it ..I think I may have to make more by the time I share it with a few like my mom and sister, and I cant hardly stop eating it with cram cheese,and it is wonderful with beans and cornbread too!

  • Debra Glass
    July 2, 2012 at 2:13 am

    I am a fan of the Harry and David’s relish. I tried making this tonight. I’m looking forward to trying to finished product tomorrow. Thanks so much for the recipe.

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