Fruit Chili Sauce

Dips and Spreads.
Cooks in Southern Ontario adapted a traditional tomato chili sauce to take advantage of the wealth of fruit available to them from the Great Lakes area, especially from the Niagara Peninsula. 

Fruit Chili Sauce

Ingredients

Quantity Ingredients
8 cups / (3lb /1.5kg) chopped peeled tomatoes
3 cups / 750 ml chopped peeled pears
3 cups / 750 ml chopped sweet red peppers
2-1/2 cups / 625ml chopped peeled peaches
2-1/2 cups / 625ml chopped peeled apples
2-1/2 cups / 625ml chopped onions
2-1/4 cups / 550ml packed brown sugar
2-1/4 cups / 550ml cider vinegar
4 tsp / 20 ml salt
1/2 tsp / 2 ml cinnamon
2 tbsp / 25 ml pickling spice

Directions

In large heavy nonaluminum 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 pan. Bring to boil, stirring often. Reduce heat to medium; boil gently, stirring frequently, for 1 1/2 to 2 hours or until very thick. Discard spice bag. Remove from heat. Pour into five 2-cu (500 ml) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 20 minutes. Let cool. 

Source: Canadian Living's Best Fruit, Madison Press Books, 1997.