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“This was passed down by my great grandma & before... We always enjoyed it with cold meats (ham & turkey especially), but also a treat served along side scalloped potatoes.”
READY IN:
5hrs
SERVES:
4
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare tomatoes - wash and peel if desired.
  2. Chop tomatoes, onions & peppers (seeds removed).
  3. Pour into a large stock pot (do not use aluminum due to the high acid of the tomatoes),adding the remaining ingredients, mixing well.
  4. Cook on medium low heat, stirring occasionally, for about 3 - 3.5 hours. The time will depend on how juicy your tomatoes are. It's 'done' when it has thickened but still retains some liquid.
  5. *Use white or brown. The amount of sugar depends on how sweet you like it and how sweet your tomatoes are. If the tomatoes are a bit bitter, add more sugar. I usually use about 3/4 cups, mixing white & brown together.
  6. Bottle into hot sterilized jars and seal.
  7. The quantity will depend on how thick or juicy you prefer it. Makes about 4 pints.

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