hi ... this is a H&d copycat from a thread on the Harvest forum back in 06

shirleywny5 5 (My Page) on Mon, Sep 11, 06 at 14:34

I am just now processing the last of the Red Pepper jam my family and friends love and beg for. Did a total of 78 jars. Most are 8oz. and a few 4oz. Always have a 4oz. ready in case there's not enough to fill an 8oz. jelly jar. Yesterday and today I did my last bushel of red peppers, all into jam. Every batch is Lot# numbered and any changes made are written in a note book I keep just for that purpose. I do this with all my canned good. My last batch today is the last try at my H&D pepper,onion relish taste alike. I've made 4 batches of this already this season and I think I have got it about where I want it.
If anyone is interested or even gives a dang, here is my recipe.
I used my Cuisinart to chop all the peppers. Tomatoes were peeled, seeded and diced very small. The onion was diced using the Julienne blade of my V-slicer.
12 med Red bell peppers
10 jalapenos
5 assorted green, yellow or red hot peppers
5 large plum tomatoes
1 large onion. Any kind will do.
2 cups white vinegar
3 cups granulated sugar

Remove seeds and white membrane from red peppers
Remove HALF the seeds from the jalapenos
Remove half the seeds from the other hots.
Chop peppers in food processor
Place in bowl with prepared tomatoes and onion. Sprinkle with 1 Tbls. canning salt. Let stand about 1 hour.
Drain off liquid. I use my quart capacity strainer with a handle. The holes are smaller than my colander. You don't want any of the small pepper pieces falling through.

Place peppers, onions and tomatoes in cooking pot and add sugar and vinegar. Cook over medium heat until thick as you like. Usually 30 or 45 minutes is plenty. You can almost tell by the texture.
Ladle into jam jars and seal.
Process 20 minutes in Hot water bath.

There's also this one from earlier in this year ... it has pectin which I understand is more like H&D

good luck
kay

cba_rn (My Page) on Sat, Aug 9, 08 at 18:06

How about this one? I found it on the web but have not tried it yet....... Maybe one of our experienced canners can chime in and let us know if this looks like it's safe.
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Pepper-Onion Relish

6 cups tomatoes, skinned, diced and drained
6 large red peppers diced
8 cups sugar
2 TBSP salt
2 small boxes pectin
3 cups white vinegar
1 tsp ground red pepper
2 jalapenos seeded and diced
3 large onions diced

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

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

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

Pour into sterile jars

Process in pressure canner at #11 for 15 minutes

7 pints

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

I can heartily endorse Shirley's recipe, she sent me some and we loved it, everyone who tasted it loved it and said it was the closest to the H&D stuff they'd ever tried.

As for those two recipes, I wouldn't hesitate to HWB either one of them 15 minutes for pints, the ratio of vinegar to low acid vegetables is relatively high in the second one especially. Of course, they aren't USDA approved, so no one can GUARANTEE their safety but I wouldn't be afraid to eat either of them.

Annie

I just wanted to say thanks and I'm looking forward to making some this weekend.

Hey ... I LOVE this stuff. I found a recipe online a year or so ago and kept making changes to it until I came up with something I loved. This one is easy year-round because it uses canned tomatoes. I usually just pour over an 8oz block of softened cream cheese and serve with crackers. Rave reviews every time! (I've also spooned over cooked meatloaf). This freezes well (I usually freeze in 1 to 1.5 cup containers) or could be canned.

ONION AND PEPPER RELISH
makes about 8 cups

4 14.5 oz cans diced tomatoes, drained
2 large onions, finely chopped
2 large red bell peppers, finely chopped
5 serrano peppers, seeded and minced (can use Jalapeno peppers, but more kick from the serranos)
2 teaspoons dried red pepper flakes
2 teaspoons salt
1 cup white vinegar
4 cups sugar
3 1.75 oz boxes of powdered pectin

Combine drained tomatoes, onion, red pepper, serranos, red pepper flakes, salt and vinegar in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes. Add sugar and stir until dissolved. Add pectin and stir until dissolved. Return to a boil, then reduce heat and simmer and additional 20 minutes. Let sit until cool - mixture will thicken as it cools.