Dinner: Fruited Chili Sauce

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

Instructions

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.

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