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RECIPE # 5191 - TOMATO APPLE RELISH, Thursday, June 19, 2014

RECIPE # 5191 - TOMATO APPLE RELISH, Thursday, June 19, 2014

CREATED Jun 19, 2014
 Theresa Allan / University of Tennessee Extension – Sumner County

6 cups (about 4 lbs.) ripe tomatoes, (peeled and chopped )

4 cups tart apples (about 3 large apples) peeled and chopped

4 cups finely chopped onions (about 3 large)

2 each red and green bell peppers finely chopped

1 cup raisins

1 teaspoon salt,

3/4 cup firmly packed brown sugar

1 cup cider vinegar

1 tablespoon mustard seed

1 ½ teaspoons celery seed

1 teaspoon ground turmeric

Bring the mixture to a boil over high heat. Reduce heat to medium- low and cook stirring frequently to prevent sticking, for 1 hour or until mixture is quite thick and all liquid has been absorbed

Meanwhile, prepare 4 pint-sized canning jars. Process 10 minutes in boiling water bath canner. Take out, cool jars – Store in cool pantry. After opened, store in refrigerator. Makes 4 pints.

“This tomato-apple relish is sweet and particularly good spooned over

grilled hamburgers and sausages.”