Harry and David Sweet Pepper Relish Recipe: Sweet-Tangy Preserves With Honeyed Depth

This Harry and David sweet pepper relish recipe delivers the same honeyed depth and sweet-tangy balance that makes their famous preserves so beloved. The secret lies in balancing sweetness with vinegar and spices, then simmering until the peppers break down into a glossy, jam-like consistency.

I’ve refined this version to capture that signature flavor without requiring canning equipment—just a few simple steps and patience.

The process begins with sweet peppers (like yellow or orange bell peppers) that caramelize gently in a mix of vinegar, sugar, and honey, creating a rich, slightly sticky syrup. A pinch of cloves and allspice adds warmth without overpowering, while lemon juice brightens the finish.

The result is a relish that’s perfect for sandwiches, charcuterie boards, or even as a glaze for roasted meats.

What makes this recipe stand out is its versatility—use it immediately or store it in the refrigerator for up to 3 months. The texture remains thick and spreadable, with bursts of sweetness from the peppers and a subtle tang from the vinegar.

Every bite delivers that same nostalgic flavor you’d find in a jar from the iconic brand, but with the confidence of homemade quality.

For those who prefer longer shelf life, a simple water bath canning method is included in the instructions. Whether you’re making it for gifts or your own pantry, this relish is a game-changer for elevating everyday meals with professional-level depth and sweetness.

Ingredients for harry and david sweet pepper relish

Sweet peppers, honey, and vinegar create a jam-like relish with Harry and David’s signature sweet-tangy balance.

The peppers are the heart of this relish, so organic or high-quality bell peppers make all the difference. Trader Joe’s and Whole Foods usually have the best selection of sweet varieties. If you can’t find yellow, orange works too—just know it’ll change the color slightly. The vinegar should be white distilled (like Heinz) or apple cider for a fruitier note. Honey is non-negotiable here—local wildflower adds depth, but any good-quality honey will work. For the spices, Penzeys or bulk bins at natural food stores give the freshest ground cloves and allspice.

No yellow bell peppers? Orange or red work just fine—just adjust your expectations for color. Short on vinegar? Substitute with apple cider vinegar or white wine vinegar, though the flavor will shift slightly. The honey can be swapped for agave or maple syrup if you’re avoiding it, but the texture might be slightly different. For the spices, if you’ve got whole cloves, toast and grind them fresh—it makes a huge difference. The salt is easy: just make sure it’s not iodized table salt, which can leave a metallic taste. If you’re making this for gifts, sterilized jars are a must for longer shelf life.

This relish keeps beautifully in the fridge for up to 3 months—the flavors actually get better with time. For canning, use the water bath method for 10 minutes to extend shelf life to 6-12 months. I like to portion it into small jars (like 4-ounce mason jars) for easy gifting. If you’re not canning, store it in the fridge with a layer of vinegar on top to preserve freshness. The texture will thicken as it sits, so give it a quick stir before using.

Step-by-step instructions for sweet pepper relish

This method keeps the peppers vibrant while balancing sweet, tangy, and spiced flavors perfectly.

Cut the 4 whole yellow bell peppers in half lengthwise and remove the seeds and membranes. For the 2 whole orange bell peppers, do the same if using. This step is crucial—you want to keep the peppers intact enough to hold their shape while still allowing the flavors to infuse.

Place all pepper halves cut-side down in a large bowl and cover with boiling water for 3 minutes. This sterilizes the peppers and softens them slightly, making them easier to slice. Drain thoroughly in a colander, then pat completely dry with paper towels. Any moisture left behind will dilute your relish later.

Using a sharp chef’s knife, slice each pepper half into ¼-inch thick strips. Try to keep the cuts even—consistent thickness ensures the peppers cook uniformly. I like to work in batches, keeping the sliced peppers in a single layer on a clean kitchen towel to prevent browning while I finish slicing.

For the orange bell peppers, slice them slightly thinner—about ⅛-inch thick—to create visual contrast in the finished relish. The bright color from these peppers will make your jar look stunning when it’s done. Transfer all sliced peppers to a large mixing bowl once you’re finished.

In a separate medium saucepan, combine the 1.5 cups white vinegar, 1.5 cups granulated sugar, 0.5 cup honey, and 0.25 cup fresh lemon juice. Stir over medium heat until the sugar and honey dissolve completely—this should take about 3-4 minutes. The mixture will look syrupy and translucent when fully combined.

Here’s the thing—don’t rush this step. You want all the sugar to dissolve before adding the peppers, or you’ll end up with grainy relish. If you notice any undissolved sugar crystals at the bottom, stir a bit longer or increase the heat slightly to help it integrate. Once smooth, remove from heat and let cool for 5 minutes.

Return the saucepan to low heat and add the 0.5 teaspoon ground cloves, 0.25 teaspoon ground allspice, and 0.5 teaspoon salt. Stir gently to combine—these spices are potent, so you don’t want to overdo it. Then, add the sliced peppers and toss everything together until each pepper strip is fully coated in the sweet-tangy mixture.

This is where the magic happens. The spices will infuse into the peppers as they simmer, creating that warm, aromatic depth that makes this relish so special. Give it a taste test now—you should notice the bright acidity from the vinegar and lemon juice cutting through the sweetness.

Bring the mixture to a gentle boil over medium heat, then immediately reduce to low heat. Let it simmer uncovered for 20-25 minutes, stirring occasionally. You’re looking for the peppers to soften slightly but still maintain their shape—when they’re fork-tender but not mushy, they’re ready.

Watch the liquid level carefully. If it reduces too much and the peppers start sticking, add 1-2 tablespoons of water to keep them submerged. The relish should have a thick, jam-like consistency when done. Once it reaches this stage, remove from heat and let cool completely before transferring to sterilized jars.

Flavor customization for this recipe

Sweetness Levels

Adjust the sweetness by modifying the sugar-to-honey ratio. For a more pronounced sweetness like the original Harry & David version, use 1.75 cups sugar and reduce honey to 0.3 cups.

If you prefer a deeper honey flavor, swap out ½ cup granulated sugar for extra honey and add 1 tsp vanilla extract for warmth. 🍯

For a diabetic-friendly version, replace 1 cup sugar with ½ cup erythritol or monk fruit sweetener, though the texture may be slightly less jam-like. The vinegar and lemon juice will still provide that essential tang, so don’t reduce those amounts.

Spice Variations

Swap out the cloves and allspice for other warm spices to change the flavor profile. Try ½ tsp cinnamon and ¼ tsp cardamom for a Middle Eastern-inspired twist, or ¼ tsp smoked paprika for a subtle smokiness.

For heat lovers, add ¼ tsp cayenne pepper or 2-3 thinly sliced fresh chili peppers (like jalapeños) along with the other ingredients. 🌶️

If you prefer a more herbal profile, replace the cloves with 1 tsp fresh thyme leaves or ½ tsp dried rosemary. These herbs pair beautifully with the sweet peppers and add an earthy depth that complements the honeyed sweetness.

Acidity Balance

Adjust the tanginess by changing the vinegar type or amount. For a fruitier acidity, use apple cider vinegar instead of white vinegar and add 1 tbsp apple cider to the mixture.

If you want a sharper tang, increase the lemon juice to ⅓ cup and reduce the vinegar by ¼ cup. 🍋

For a more complex flavor, add 1 tbsp balsamic vinegar to the simmering mixture during the last 5 minutes of cooking. This adds a caramelized depth that pairs wonderfully with the sweet peppers and honey.

Texture Adjustments

For a chunkier relish, slice the peppers into ½-inch thick strips instead of the recommended ¼-inch. If you prefer a smoother texture, blend ½ of the cooked relish in a food processor or immersion blender before mixing it back in with the remaining chunky relish. 🥫

To achieve a thicker, jam-like consistency, simmer the mixture uncovered for an additional 5-10 minutes after the peppers are tender. If the relish becomes too thick, add 1-2 tbsp water or vinegar to loosen it up while keeping the flavors balanced.

Flavor Boosters

Add fresh herbs at the end for a bright, aromatic finish. Tuck 2 tbsp chopped fresh parsley or dill into the relish just before transferring it to jars. For a citrusy kick, zest 1 small orange and fold it into the relish during the last 5 minutes of simmering. 🍊

For an umami boost, stir in 1 tbsp soy sauce or tamari during the final 5 minutes of cooking. This works surprisingly well and adds a savory depth that pairs beautifully with the sweetness.

If you love cheese, consider adding ¼ cup crumbled goat cheese to the relish after it cools—it melts into the mixture and adds a creamy, tangy element.

Frequently asked questions