Wednesday, September 11, 2013

Fruit Relish

This is my mom's Fruit Relish Recipe.
It tastes wonderful 
as a condiment to any meat and
especially with pork.

The Farmer loves this relish and
I always try to have some in my fruit cellar!

Mom's Fruit Relish
Into a large cooking pot place the following:
20 ripe tomatoes - peeled, slightly seeded, and roughly chopped
8 pears - peeled and chopped
8 peaches - peeled and chopped
6 large cooking onions - chopped
1 Red Pepper - chopped
Mom says - don't chop too fine.

Add to the pot:
4 Cups white vinegar
5 Cups white sugar
1 heaping Tbsp. Salt
2 Tbsp. mixed pickling spices - in cheese cloth

Cook for approx. 4 hours, stirring very frequently!
The relish will reduce to almost half and become
thickened.  If you would like it to be thickened a 
bit more you can add 2 tsp. cornstarch mixed with 
1 Tbsp. water X 2 if needed.

Ladle into hot sterilized jars and seal.
This makes 8-10 pints of delicious relish!

While you're doing all that stirring,
you can make a cup of mint tea,
some beauty products,
and clean the kitchen
like I did the other night - smile!!

BTW for those who wonder how
It worked very well!
Only one caution - it will leave a slight white residue
on dark clothing.

Till next time ............... enjoying the bounty of fall!


  1. Your fruit relish looks delicious. I love chili sauce with meat and I have a feeling that I would love fruit relish, too. Thanks for the recipe!

  2. If you're wondering what to bring next weekend, Rosella, a jar of this fruit relish would be PERFECT! Just sayin'... ;-)

  3. Four hours? ! I'm not sure that I have the attention span required. It sure looks pretty and sounds delicious. Glad that the homemade concoction worked. =>

  4. This looks so good! Do you process in a hot water bath? I think I may make up a batch.

    1. Pondside - I didn't process it, just kept the jars very hot and the relish simmering as I filled the jars, quickly sealing each one right after filling it. They all "popped" except 1. You could process if you wish to insure a proper seal.

  5. You have been working hard with good results! Blessings...

  6. That looks so delicious Rosella!

  7. Yum. Different...interesting and delicious, I'm sure. I would love to try some of your fruit relish on pork or chicken.

  8. Your pantry shelves must be filling up. Your relish looks tasty and I can imagine having it with pork. There is something so satisfying when seeing all those jars lined up as the popping of lids begins. Have a great weekend.

  9. I made a batch this past week with a recipe that I got from my aunt Francis many years ago . . . very similar to yours. We love it with pork, and in the morning it's super with eggs! Life is just better when I have some jars on the shelf!

  10. sorry . . . when I left my message I didn't realize that you wouldn't know who it was from . . . it's Karen here . . . sitting by a very cold looking lake in Haliburton!

  11. That looks like a very yummy relish! I don't process mine in a bath either - just hot jars and hot pickles. You can hear the pop of the jars. I've never had one go bad in all my years of pickling.

  12. This relish is new to me, but sounds delicious! What do you serve it with?

    1. We love this relish on anything pork - sausage, roasts, tenderloi, bbqed, etc. Also good as a condiment on roasted chicken.