Hot Three Pepper Relish

This pepper relish splits the difference between a pepper jelly and a traditional relish. Pectin gives it a thick, spreadable consistency while chopped sweet bell peppers keep visible texture throughout. The apple cider vinegar brings a sharp tang that balances all that sugar.

The technique follows standard jam-making: pectin gets mixed with a small amount of sugar first, then stirred into the pepper-vinegar mixture before the full boil. That initial pectin-sugar blend prevents the pectin from clumping when it hits the hot liquid. Once it reaches a full rolling boil, the remaining sugar goes in and you boil hard for exactly one minute. Timing matters here because over-boiling breaks down the pectin and your relish won’t set.

Skim the foam after removing from heat and continue stirring for five minutes. That brief cooling period keeps the pepper pieces suspended evenly instead of floating to the top of each jar.

Pour into sterilized jars and seal while hot for shelf-stable canning.

Pro Tips

• Use a mix of red, green, and yellow bell peppers for the best color contrast in the jars
• For actual heat, add a few diced habaneros or serranos to the bell pepper base
• The “full rolling boil” means bubbles that don’t stop when you stir; don’t start your one-minute timer until you see that
• Sterilize jars in boiling water for 10 minutes right before filling

Variations

• Add crushed red pepper flakes for a spicier kick without changing the texture
• Replace half the bell peppers with roasted red peppers for a smokier flavor
• Spread over cream cheese on crackers for a quick appetizer that disappears fast