Ingredients

　　30 ripe tomatoes

　　6 pears, peeled and cored

　　6 peaches, peeled and pitted

　　6 large yellow onions, peeled

　　2 sweet red peppers, seeded

　　2 tablespoons salt

　　1 quart cider vinegar

　　4 cups sugar

　　2 ounces whole allspice

　　Cut out the stem end of the tomatoes and peel. Cut fruits and vegetables into fine dice and place in a large preserving kettle. Add salt, vinegar, sugar and allspice (tied in a cheesecloth bag). Bring to a boil and cook uncovered over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until thick. Discard the spice bag and ladle the sauce into hot, sterilized jars. Cover and seal.