Recipe information
Yield
Makes 9 to 10 pints
Ingredients
30 ripe tomatoes
6 pears, peeled and cored
6 peaches, peeled and pitted
6 large yellow onions, peeled
2 sweet red peppers, seeded
2 tablespoons salt
1 quart cider vinegar
4 cups sugar
2 ounces whole allspice
Preparation
Cut out the stem end of the tomatoes and peel. Cut fruits and vegetables into fine dice and place in a large preserving kettle. Add salt, vinegar, sugar and allspice (tied in a cheesecloth bag). Bring to a boil and cook uncovered over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until thick. Discard the spice bag and ladle the sauce into hot, sterilized jars. Cover and seal.
