Mum's Fruit Chili

Sue Fitzpatrick


She left me all these great recipes, but didn't write down any methods. I guess that's why we have the internet eh? Mum always stored things in the coolest spots in the house - cupboards in the basement. Some things have to sit longer before eating them, but I'm sure we were eating things shortly after Mum made them.


★★★★★ 1 vote



  • 3 large
  • 3 large
    pears (ripe, not too soft)
  • 15
    med to large, ripe, red tomatoes
  • 3 large
  • 1
    sweet red pepper
  • 1
    green bell pepper
  • 1 - 2 Tbsp
    salt, to taste
  • 2 c
    cider vinegar (here's your chance to get rid of all those packets from the fish & chips store lol)
  • 2 c
  • 1/4 c
    pickling spice, tied in a cheesecloth bag. mum often used store bought

How to Make Mum's Fruit Chili


  1. Prep: Scald, peel and chop tomatoes. Peel and chop peaches, pears and onions. Remove seed core from peppers and cut in strips.
  2. Place into preserving kettle, add the losely tied spices to the mixture.
  3. Add vinegar and sugar and simmer gently until thick, about 2 hours, stirring frequently to prevent scorching.
  4. Turn into hot sterilized jars and seal.

Printable Recipe Card

About Mum's Fruit Chili

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: Canadian
Dietary Needs: Vegetarian
Hashtag: #canning

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