sauces marinades and rubs

Fruit Chili Sauce

Name: Fruit Chili Sauce
Prep time: 45 min
Cook time: 4 h 30 min
Yield: 16
Ingredients: 1; 1/3 cup (85 ml) pickling spice (club house); 15 cups (3750 ml) peeled, chopped tomatoes (about 15); 3 cups (750 ml) peeled, chopped peaches (about 6); 3 cups (750 ml) peeled, chopped pears (about 6); 2 1/2 cups (625 ml) chopped onions (about 4); 1 cup (250 ml) chopped green bell pepper (1 large); 1 cup (250 ml) chopped red bell pepper (1 large); 1 1/2 cups (375 ml) white vinegar (5% acetic acid by volume); 1 1/2 cups (375 ml) sugar; 1 tbsp (15 ml) pickling salt; Cheesecloth, to wrap Club House Pickling Spice

This zesty, flavour-packed chutney is sure to become your new favourite condiment — use it to perk up chicken, eggs, or on a cheese plate. Makes a great gift, too!

45 min

PREP TIME

4h 30 min

COOK TIME

35

CALORIES

11

INGREDIENTS

Ingredients
Preparation
Related Recipes
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INGREDIENTS

1/3 cup (85 mililiter) Club House Pickling Spice
15 cups (3750 mililiter) peeled, chopped tomatoes (about 15)
3 cups (750 mililiter) peeled, chopped peaches (about 6)
3 cups (750 mililiter) peeled, chopped pears (about 6)
2 1/2 cups (625 mililiter) chopped onions (about 4)
1 cup (250 mililiter) chopped green bell pepper (1 large)
1 cup (250 mililiter) chopped red bell pepper (1 large)
1 1/2 cups (375 mililiter) white vinegar (5% acetic acid by volume)
1 1/2 cups (375 mililiter) sugar
1 tablespoon (15 mililiter) pickling salt
Cheesecloth, to wrap Club House Pickling Spice

What you'll need

Preparation

1 Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.
2 Measure Club House Pickling Spice and place in cheesecloth, creating a spice bag. Set aside.
3 In large heavy stainless steel or enameled saucepan, combine tomatoes, peaches, pears, onions, bell peppers, vinegar, sugar, salt and spice bag.
4 Bring to a boil. Reduce heat and simmer, uncovered, until volume is reduced by half, approximately 3 ½ hours, stirring frequently.
5 Carefully fill hot sterilized canning jars, leaving ½-in (1 cm) head space. Wipe jar rim to remove any stickiness. Place snap lid on jar; apply screw band until just finger tight. Transfer to a boiling water bath and cover jars with 2-in (5 cm) boiling water. Cover and boil 10 minutes. Remove and let cool. Check seals. Wipe, label and store the jars in a cool, dry, dark place. (Makes about 6 to 8 pints)
6 Test Kitchen Tips:
• Replace white sugar with packed brown sugar
• Replace white vinegar with cider vinegar (5% acetic acid by volume)
• For a spicier Chili Sauce, add 1-2 tsp (5-10 mL) Club House Crushed Red Pepper to the spice bag