3 red peppers
3 yellow peppers
450 g onions
450 g tomatoes
450 g cooking apples
225 g soft brown sugar
1 tsp ground allspice
400 ml malt vinegar
1 tsp mixed peppercorns
1 tsp mustard seeds
1. Halve the peppers, remove seeds and finely chop. Skin and slice the onions,
skin and chop the tomatoes, and peel, core and slice the apples.
2. Put these in a large pan with the sugar, allspice and vinegar.
Tie the peppercorns and mustard seeds in a piece of muslin and add to the pan.
Gently bring to the boil and simmer uncovered for 1-2 hours, or until soft and
pulpy.
3. Remove muslin bag, and pour into warm sterilized jars.
Seal firmly and store in a cool dark place for at least 1 month before using.
...there is no object in gratuitously insulting anyone about some
issue which was important many years ago and is forgotten today.