Combine all of the ingredients in a 10-inch sauté pan set over medium heat and bring to a boil. Lower the heat and simmer, stirring occasionally, until the liquid is reduced and the mixture is sticky and glossy, about 20 minutes. If the relish appears too dry, add a little apple juice or water.

Wash the jars, lids, and bands in hot soapy water, rinse well, and place them upside down on a clean towel to drain.

Spoon the relish into the jars, leaving a half inch of headroom to allow for expansion during freezing. Cover each jar with a square of wax paper slightly larger than the jar opening, fold in the corners with a clean spoon, and gently push down so some of the syrup comes up over the paper. Wipe the rims with a clean wet cloth or paper towel, add the lids and bands, and finger tighten the bands.

Label the jars. Allow the relish to cool completely and tighten the bands before storing in the refrigerator or freezer.

Add this topping to your salads, meats, or sandwiches for a burst of flavor!