½ tsp black peppercorns
¼ tsp red peppers, crushed
¼ tsp mixed pickling spices
4 lbs Kiwi fruit, peeled and chopped
2 large apples, cored, peeled and chopped
1 lb tomatoes , peeled and chopped
2 cups granulated sugar , or Splenda
3 cups white wine vinegar
1 tsp sea salt
6 chili peppers chilies, seeded and chopped (depending upon how hot you like this)
2 tsp fresh ginger root, grated
2 tsp cilantro , or parsley , finely minced
Make a spice bag in a muslin of black peppercorns, crushed red peppers, and pickling spice.
Combine with all ingredients in a large stockpot.
Bring to the boil, turn heat to medium-low and simmer uncovered for about 1½ hours or until mixture is thick.
Stir occasionally to prevent sticking and scorching.
Discard muslin bag.
Ladle into hot sterilized jars leaving ¼-inch headspace.
Remove air bubbles.
Wipe rims.
Cap and seal.
Process in a boiling water canner for 10 minutes.
Allow jars to stand for at least one week so that the flavors will meld.
Sugar: 156g
:
Calcium: 186mg
Calories: 784kcal
Carbohydrates: 188g
Fat: 3g
Fiber: 18g
Iron: 3mg
Potassium: 1910mg
Protein: 7g
Saturated Fat: 1g
Sodium: 516mg
Vitamin A: 1764IU
Vitamin C: 443mg
