3 red peppers
3 green peppers
450 g (1 lb) onions, skinned and sliced
450 g (1 lb) tomatoes, skinned and cut up
450 g (1 lb) cooking apples, peeled and chopped
225 g (1/2 lb) demerara sugar
5 ml (1 level tsp) ground allspice
400 ml (3/4 pt) malt vinegar
5 ml (1 tsp) peppercorns
5 ml (1 tsp) mustard seed
3 green peppers
450 g (1 lb) onions, skinned and sliced
450 g (1 lb) tomatoes, skinned and cut up
450 g (1 lb) cooking apples, peeled and chopped
225 g (1/2 lb) demerara sugar
5 ml (1 level tsp) ground allspice
400 ml (3/4 pt) malt vinegar
5 ml (1 tsp) peppercorns
5 ml (1 tsp) mustard seed
method
1. Wash the peppers, halve and remove the seeds. Chop finely or mince the flesh.
2. Place in a preserving pan with the onions, tomatoes, apples, sugar, allspice and vinegar.
3. Tie the peppercorns and mustard seed in a piece of muslin and add to the pan.
4. Bring to the boil and simmer over a moderate heat until soft and pulpy.
5. Remove the muslin bag, pot and cover.
To sterilise bottles see Sterilising Bottles.
2. Place in a preserving pan with the onions, tomatoes, apples, sugar, allspice and vinegar.
3. Tie the peppercorns and mustard seed in a piece of muslin and add to the pan.
4. Bring to the boil and simmer over a moderate heat until soft and pulpy.
5. Remove the muslin bag, pot and cover.
To sterilise bottles see Sterilising Bottles.
serving amount
makes about 1.6 kg (3 1/2 lb).
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