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“This recipe is a longstanding Canadian late-summer tradition; I have seen similar recipes in very old cookbooks. My mother-in-law taught me to make this back in the summer of 1983, right after my son was born. This is definitely a two-person job; it's a lot of work -- but the resulting relish is well worth the effort. She never processes it, but you certainly can if you want -- or just store the jars in the fridge. They won't last long; you'll be eating this with everything! :-)”
8 pint jars

Ingredients Nutrition


  1. This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty!
  2. Have ready a large preserving kettle.
  3. Peel tomatoes, seed, and dice; place in kettle.
  4. Peel pears, core, and slice 1/4 inch thick; place in kettle.
  5. Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle.
  6. Peel and finely chop onions; place in kettle.
  7. Remove seeds from red peppers and dice; place in kettle.
  8. Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours.
  9. Stir frequently.
  10. Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal.
  11. My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.

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