Chili Fruit Sauce
27 people added this to their Recipe Box
This recipe makes 8 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 14 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 38 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| vit C | 7 |
| folate | 1 |
Late-summer fruit, such as pears and plums, give a mild sweetness to this chili. Ripe, in-season field tomatoes are the best choice.
Ingredients
- 5 cups peeled chopped tomatoes
- 3 cups chopped peeled pears, about 3 large
- 3 cups chopped onions
- 2 cups cider vinegar
- 1-1/2 chopped peeled plum
- 1 cup chopped celery
- 1 cup finely chopped sweet red peppers
- 1 cup sweet green peppers
- 1 cup packed brown sugar
- 1/2 cup finely chopped seeded jalapeño peppers
- 2 tsp salt
- Spice Bag:
- 1 cinnamon stick, broken in half
- 2 tbsp pickling spices
- 2 tsp mustard seeds
- 1 tsp celery seeds
- 1/2 tsp whole cloves
- 1/2 tsp 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
- Keywords : Condiments/sauces; Boil; Canning/Pickling/Preserving; Tomatoes; Pears; Plums;
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