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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fruit Chili Sauce Recipe

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This recipe for Fruit Chili Sauce is from The Carol Leclair Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups chopped peeled tomatoes (3lb / 1.5kg)
3 cups chopped peeled pears
3 cups chopped sweet peppers
2 ½ cups chopped peeled peaches
2 ½ cups chopped peeled apples
2 ½ cups chopped onions
2 ¼ cups packed brown sugar
2 ¼ cups cider vinegar
4 tsp salt
½ tsp cinnamon
2 tbsp pickling spice
Directions:
Directions:
In a large heavy non-aluminum pot, stir together tomatoes, pears, red peppers, peaches, apples, onions, brown sugar, vinegar, salt and cinnamon. Tie pickling spice in double thickness cheesecloth bag; add to pot. Bring to boil, stirring often. Reduce heat to medium; boil gently, stirring frequently, for 1 ½ to 2 hours or until very thick. Discard spice bag.

Remove from heat. Pour into five 2 cup (500ml) canning jars, leaving ½ inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 20 minutes, (See Preserving Basics, P76)
Let cool. Makes about 10 cups (2.5 litres)
Personal Notes:
Personal Notes:
This was Gramma Reid's recipe. Mom and Dad would make up a batch in canning season into 500 ml sealers. And enjoy till we run out; then make another batch.

 

 

 

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