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!




15 comments :

  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!

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

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  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. =>

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

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    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.

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

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  6. That looks so delicious Rosella!

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

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  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.

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  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!

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  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!

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  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.

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

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

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