Fiesta fruit chili sauce

Combining tomatoes, peaches, pears and plums with salsa mix shortens the traditional chili sauce preparation/cooking time and yields a versatile, zesty condiment. Serve it with chicken, omelets or fish …or stir into rice for a tasty side dish!

Ingredients:

  • 8 cups (2000 ml) chopped peeled & seeded plum tomatoes, 5 lb (2.3 kg)
  • 2 cups (500 ml) chopped peeled peaches, about 1 ¼ lb (550 g)
  • 2 cups (500 ml) chopped peeled pears, 1 lb (500 g)
  • 2 cups (500ml) chopped plums, about 1 1/4 lb (550 g)
  • 1 cup (250 ml) apple cider vinegar
  • 2 cups (500 ml) firmly packed light brown sugar
  • 1 pouch (115 g) Salsa Mix
  • 12 inch (30 cm) cinnamon stick (or 2 tsp/10 ml ground cinnamon)

Directions:

Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Prepare tomatoes and fruit as directed. Chop & measure each individually. Combine tomatoes & fruits; set aside.

Combine vinegar, sugar, Salsa Mix and cinnamon sticks in a large deep stainless steel saucepan. Bring to a full rolling boil, stirring until well mixed. While maintaining a boil, stir in tomato-fruit mixture one cup at a time. Stirring frequently, continue boiling 15 to 20 minutes or until sauce reaches desired consistency. Remove from heat; discard cinnamon stick.

Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Makes about 6 x 500 ml jars.

Boiling Water Canner - Altitude Adjustments

* At altitudes higher than 305 metres increase processing time as indicated below.

 306-915 metres (increase processing time by five minutes)

916-1,830 metres (increase processing time by 10 minutes)

1,831-2,440 (increase processing time by 15 minutes)

2,441-3,050 (increase processing time by 20 minutes)