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Fruit Chili Sauce Recipe

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This recipe for Fruit Chili Sauce, by , is from The Carol Leclair Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ken Leclair

Category:
Category:

Ingredients:  
Ingredients:  
8 cups chopped peeled tomatoes (3lb / 1.5kg)
3 cups chopped peeled pears
3 cups chopped sweet peppers
2 cups chopped peeled peaches
2 cups chopped peeled apples
2 cups chopped onions
2 cups packed brown sugar
2 cups cider vinegar
4 tsp salt
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 to 2 hours or until very thick. Discard spice bag.

Remove from heat. Pour into five 2 cup (500ml) canning jars, leaving 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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