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Ingredients Jump to Instructions ↓

  1. 4 Red ripe tomatoes - chopped

  2. 5 Onions - chopped (large)

  3. 4 Sweet red peppers - chopped

  4. 2 cups 474ml Cider vinegar

  5. 1 cup 160g / 5.6oz Brown sugar

  6. 1 Cinnamon - broken up

  7. 1 tablespoon 15ml Yellow mustard seed

  8. 2 teaspoons 10ml Celery seed

  9. 1 1/2 teaspoons 7 1/2ml Ground ginger

  10. 1 teaspoon 5ml Ground nutmeg

  11. 1 teaspoon 5ml Peppercorns

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam. Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes. Makes 5-6 pints.

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