12 ripe tomatoes
6 pears
6 peaches
6 onions
2 red hot peppers
5 green sweet peppers
2 red sweet peppers
1 pt. cider vinegar
2 tbsp. salt
4 c. sugar

Put in a spice bag (tie in a piece of cheese cloth or white cotton) 4 sticks cinnamon

Grind onions and peppers; set aside. Chop pears and peaches in small pieces. Peel tomatoes and begin cooking in large kettle (lobster boiler size). As soon as they begin to make liquid, add all other ingredients. Tie spice bag to the pan handle so that it hangs into the sauce. Bring to a boil; then cook over a low heat so the mixture is just bubbling until the fruit is done and the sauce is slightly thickened. Be careful to stir regularly and to keep the heat low so that the sauce will not burn. This will not be a thick sauce.

Pour hot sauce into pint canning jars and process for 10 minutes in a boiling water bath.

This is a very beautiful and unusual sauce - excellent with baked beans or with cold meat. I've never tasted anything else that resembles it.

Because it is time consuming to make and is popular with my family, I double the recipe and make it every other year.