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


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


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.