Recipe by Hadice
My Mom made this when I was a kid and I have been craving it for years. I just got in to canning and had her find the recipe for me. She got it from a neighbor years ago. I found Roma tomatoes at a farmers market for 25 cents a pound and I couldn't resist. It tastes great on steak, hot dogs, burgers, venison etc. I even pour it over cream cheese and eat it with crackers. It is sweet, be warned. There are plenty of other tomato relish recipes out there if you prefer a savory relish.
Top Review by morsecode5
This is very similar to a recipe that has been in my husbands family for over 100 yrs. The exception is the addition of 4 c. chopped red bell peppers and a couple of chopped jalepenos to add a little kick. I love the apples in this recipe and will add them to my recipe when I make it next year!
- 4730.0 ml tomatoes, skinned and cored
- 946.0 ml onion, peeled and ground
- 946.0 ml apple, tart, peeled and ground
- 946.0 ml vinegar
- 3784.0 ml sugar
- 59.16 ml salt
- 59.16 ml mustard, dry
- 4.92 ml cinnamon
- 4.92 ml clove, powdered
- 4.92 ml allspice, powdered
- 4.92 ml ginger, powdered
Directions See How It's Made
- Get a big pot, really big, 10 quarts or bigger.
- Mix ingredients together and simmer uncovered on low.
- The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.
- Stir often, it can burn on the bottom. Stir with a spatula to help prevent sticking and burning.
- Reduce until it reaches the consistency of applesauce. It will turn a nice dark red and be somewhat translucent. The recipe said 2-3 hours, I cooked it for 6.
- To preserve, ladle relish in to prepared, hot jars leaving at least 1/4 inch head space.
- Process in boiling water bath for 20 minute (adjust for altitude).