Fruit Ketchup

1. 1

   Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.

2. 2

   Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.

3. 3

   Bring to a boil and simmer for an hour.

4. 4

   While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.

5. 5

   When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.

6. 6

   Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.

No additional tips available.