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Prep Time: 1 Minutes Cook Time: 3 Minutes |
Ready In: 4 Minutes Servings: 4 |
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This was passed down by my great grandma & before... We always enjoyed it with cold meats (ham & turkey especially), but also a treat served along side scalloped potatoes. Ingredients:
12 large tomatoes, ripe |
2 large onions |
4 large sweet peppers, mixed colors |
2 tablespoons salt |
1/2 cup sugar, see below |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons cloves, ground |
2 1/2 cups vinegar |
Directions:
1. Prepare tomatoes - wash and peel if desired.
2. Chop tomatoes, onions & peppers (seeds removed).
3. Pour into a large stock pot (do not use aluminum due to the high acid of the tomatoes),adding the remaining ingredients, mixing well.
4. Cook on medium low heat, stirring occasionally, for about 3 - 3.5 hours. The time will depend on how juicy your tomatoes are. It's 'done' when it has thickened but still retains some liquid.
5. *Use white or brown. The amount of sugar depends on how sweet you like it and how sweet your tomatoes are. If the tomatoes are a bit bitter, add more sugar. I usually use about 3/4 cups, mixing white & brown together.
6. Bottle into hot sterilized jars and seal.
7. The quantity will depend on how thick or juicy you prefer it. Makes about 4 pints.
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