Mustard Peach Relish

This peach relish bridges the gap between a jam and a condiment. Fresh chopped peaches cooked with dry mustard, white vinegar, and sugar, then set with liquid pectin, create a sweet-tangy-spicy preserve that belongs next to grilled pork chops, baked ham, or on a cheese board.

The dry mustard gives the relish a warm, horseradish-like bite that keeps it from being just another sweet fruit spread. Combined with the vinegar’s acidity and grated onion’s savory note, you get a condiment with real complexity in every spoonful.

The pectin sets the relish to a soft, spreadable consistency rather than a runny sauce. Boiling for exactly one minute before adding the pectin is critical for proper gelling. Skim the foam and stir for five minutes after removing from heat so the fruit stays evenly distributed instead of floating to the top of the jars.

Kitchen Tips

• Use ripe but firm peaches for the best flavor and texture; overripe peaches turn to mush
• Sterilize jars and lids before filling for safe, long-term canning storage
• Seal immediately while hot for a proper vacuum seal that keeps the relish shelf-stable
• Let the sealed jars cool undisturbed; you’ll hear the lids pop as they seal

Variations

• Add a pinch of cayenne pepper for a spicy-sweet version
• Use nectarines instead of peaches for a slightly tangier relish that doesn’t need peeling
• Stir in fresh thyme leaves for an herbal note that pairs beautifully with roasted poultry