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


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3 large
3 large
pears (ripe, not too soft)
med to large, ripe, red tomatoes
3 large
sweet red pepper
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


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