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Fruit and Pepper Relish
This colorful pepper relish is a favorite with friends and family—everyone always asks for the recipe because it tastes great on just about everything.I like to serve it over cream cheese with crackers or a sliced French baguette.I also include a jar in gift baskets.—Barbara Pletzke, Herndon, Virginia
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Ingrediënten
Bereiding
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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.
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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.
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Carefully ladle hot mixture into eight hot half-pint jars, leaving 0.5-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.
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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.
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