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Homemade Sweet Apple Relish with raisins and diced apples in a glass jar, perfect for canning and serving with meats, sandwiches, or cheese boards.
Jana Rae

Sweet Apple Relish

Easy sweet apple relish made with fresh apples, onions, vinegar, and spices. A tangy-sweet holiday condiment perfect for Thanksgiving turkey, Christmas ham, or pork chops.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 half-pint jars (about 48 servings, 2 tbsp each)
Course: condiment, Side Dish
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 4 medium apples firm, like Granny Smith, Fuji, or Honeycrisp, peeled, cored, and finely diced
  • 1 small onion finely diced
  • ½ red or orange bell pepper finely diced (optional, for color)
  • 1 cup sugar or ¾ cup for less sweetness
  • 1 cup apple cider vinegar or white vinegar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves optional, warm spice
  • ½ cup golden raisins optional, for extra texture + sweetness
  • Pinch of salt

Method
 

  1. Prep produce – Peel, core, and finely dice apples. Dice onion and pepper.
  2. Make brine – In a large saucepan, combine vinegar, sugar, cinnamon, cloves, and salt. Bring to a boil, stirring until sugar dissolves.
  3. Simmer – Add apples, onion, bell pepper, and raisins (if using). Stir well. Simmer uncovered on medium-low heat for 20–25 minutes, until apples are soft and mixture thickens slightly.
  4. Jar & store – Spoon hot relish into clean jars. Let cool to room temperature. Store in the refrigerator up to 3 weeks, or process in a hot water bath for 10 minutes for long-term storage.
Canning Instructions (Optional)
  1. Sterilize jars – Wash jars, lids, and bands in hot soapy water. Rinse well. Place jars in boiling water for 10 minutes to sterilize, keeping them hot until ready to fill.
  2. Prepare water bath – Fill a large canning pot or stockpot with enough water to cover jars by at least 1 inch. Bring to a simmer.
  3. Fill jars – Spoon hot relish into hot, sterilized jars, leaving ½ inch headspace (space between relish and rim). Wipe rims clean with a damp cloth. Place lids on and screw bands fingertip-tight.
  4. Process – Place jars in simmering water bath, making sure they are fully submerged. Cover pot, bring water to a full boil, and process for 10 minutes.
  5. Cool – Turn off heat. Carefully remove jars with tongs and set on a towel. Let jars cool undisturbed for 12–24 hours.
  6. Check seals – Press the center of each lid; it should not pop up. Any unsealed jars should be refrigerated and used within 3 weeks. Properly sealed jars can be stored in a cool, dark pantry for up to 1 year.
  7. 💡 Tip: Always adjust processing time if you live at a high altitude (above 1,000 feet) — usually +5 minutes per additional 3,000 feet.

Notes

  • Best apples: Use a mix of tart and sweet (like Granny Smith + Fuji) for balance.
  • Make ahead: Perfect to prep a week before Thanksgiving.
  • Spice it up: Add fresh ginger or red pepper flakes for a kick.
  • Texture: Mash some apples while simmering for a smoother relish, or leave chunky.

⚠️ Canning Safety Note

For best results, always follow USDA-approved canning guidelines when preserving homemade relishes, pickles, and chutneys. Use sterilized jars, proper headspace, and process in a boiling water bath for the full recommended time. If a jar doesn’t seal, store it in the refrigerator and use within 3 weeks.