Tangy Tomato Chutney
|Tomatoes||2 Pound, washed, peeled, and cored|
|Apples||2 Pound, washed, peeled, and cored|
|Onions||4 Medium, peeled|
|Cider vinegar||2 Cup (32 tbs)|
|Sugar||3 3⁄4 Cup (60 tbs)|
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Mixed pickling spices||2 Tablespoon|
Cut tomatoes, apples, and onions into quarters.
Use a blender or coarse blade of a food chopper to cut ingredients finer.
Put into a 4-quart saucepan; combine with vinegar, salt, sugar, and orange marmalade.
Put pickling spices in a cheesecloth bag before adding to the mixture.
Cook mixture over moderate heat for 1 to 1-1/2 hours or until thickened; stir frequently.
Discard the spice bag.
Pack the sauce in hot sterilized jars and seal.