Chili Fruit Sauce
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Late-summer fruit, such as pears and plums, give a mild sweetness to this chili. Ripe, in-season field tomatoes are the best choice.
Servings: four 2-cup (500 mL) jars
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 14 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 38 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 7% |
| folate | 1% |
Suggested Recipes
-
5 cups (1.25 L) peeled chopped tomatoes (2 lb/1 kg)
3 cups (750 mL) chopped peeled pears (about 3 large)
3 cups (750 mL) chopped onions
2 cups (500 mL) cider_vinegar
1-1/2 cups (375 mL) chopped peeled plums
1 cup (250 mL) chopped celery
1 cup (250 mL) each finely chopped sweet red and green pepper
1 cup (250 mL) packed brown_sugar
1/2 cup (125 mL) finely chopped seeded jalape?eppers
2 tsp (10 mL) salt
Spice Bag:
1 cinnamon stick, broken in half
2 tbsp (25 mL) pickling_spice
2 tsp (10 mL) mustard_seeds
1 tsp (5 mL) celery_seeds
1/2 tsp (2 mL) each whole cloves and black_peppercorns
Preparation:
Spice Bag: In square of cheesecloth, tie together cinnamon, pickling spice, mustard seeds, celery seeds, cloves and peppercorns. Set aside.
In large saucepan, combine tomatoes, pears, onions, vinegar, plums, celery, red and green peppers, sugar, jalape?eppers, salt and spice bag. Bring to boil, stirring occasionally. Reduce heat and simmer for 45 minutes. Using potato masher, mash any large pieces; cook until thickened and translucent, 15 to 30 minutes longer. Discard spice bag.
Fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
In large saucepan, combine tomatoes, pears, onions, vinegar, plums, celery, red and green peppers, sugar, jalape?eppers, salt and spice bag. Bring to boil, stirring occasionally. Reduce heat and simmer for 45 minutes. Using potato masher, mash any large pieces; cook until thickened and translucent, 15 to 30 minutes longer. Discard spice bag.
Fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
Source
Canadian Living Magazine: September 2008
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