I like to mix this relish with cream cheese to make a dip. Delicious!
4 cans (14.5 oz each) diced tomatoes, well drained
2 large onions, finely chopped
2 red bell peppers, finely chopped
5 jalapeno peppers, seeded and diced
1 tsp red pepper flakes
2 tsp grated lemon peel
2 teaspoons salt
1 cup white vinegar
4 cups sugar
3 boxes pectin
Combine drained tomatoes, onion, red pepper, jalapenos, pepper flakes, lemon peel, salt and vinegar in large sauce pan. Bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes.
Add sugar and stir until dissolved. Add pectin and stir until dissolved. Return to a boil, then reduce heat and simmer an additional 20 minutes. Let sit until cool - mixture will continue to cook and will thicken as it cools.
Freeze in small amounts and thaw as needed.
Makes approx. 12 (8-oz) containers