Fruit Chili Sauce
This recipe makes 11 cups (2.75 L) servings
|Per 1 tbsp (15 mL): about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: 11 cups (2.75 L)
An old-fashioned favourite, this chili sauce is a delicious combination of tomatoes and late-summer fruit. Serve as a sweet and tangy accompaniment to roast beef or pork, grilled-cheese sandwiches or burgers — and more.
- 20 20tomatotomatoes, peeled and chopped
- 6 6oniononions, chopped
- 3 3peachpeaches, peeled, pitted and chopped (about 1 lb/500 g)
- 3 3appleapples, peeled, cored and chopped (about 1 lb/500 g)
- 1 1sweet red peppersweet red peppers, chopped
- 1 tbsp 1tbspsalt
- 1/4 tsp 1/4tspcayenne pepper
- 1/4 cup 1/4cuppickling spice
- 2 cups 2cupscider vinegar
- 1-1/4 cups 1-1/4cupsgranulated sugar
In large Dutch oven, combine tomatoes, onions, peaches, apples, red pepper, salt and cayenne pepper. Bring to boil, stirring often; reduce heat and simmer, stirring often, until reduced by half, 1-1/2 hours.
Tie pickling spice in double-thickness square of cheesecloth to make spice bag; add to pot along with vinegar and sugar. Cook, stirring occasionally, until thick enough to mound on spoon, about 2 hours. Remove spice bag.
Using funnel, pour into 2-cup (500 mL) hot canning jars, leaving 1/2-inch (1 cm) headspace. If necessary, wipe rims with damp paper towel. Cover with prepared lids; screw on bands fingertip tight. Process in boiling water canner for 10 minutes.
Additional information :
Tip: To peel tomatoes, cut small X in bottom of each. Plunge into boiling water; remove pan from heat and let stand for 1 minute. Using slotted spoon, remove tomatoes and immediately plunge into cold water. Let cool. Slip off skins.