Combine
all the ingredients in a preserving pan. Bring the mixture to a boil over
medium-high heat, stirring occasionally. Lower the heat and simmer the
mixture, partly covered, until it has thickened slightly, about 30 minutes;
stir occasionally.

Ladle
the boiling-hot relish into hot, clean pint canning jars, leaving 1/4 inch of
headspace. Seal the jars with new two-piece canning lids according to
manufacturer’s directions and process for 15
minutes in a boiling-water bath. Cool, label, and store the jars. Let the
relish mellow for a few weeks before serving it.

Makes about 5 pints