Hot 'n Sweet Chili Sauce

This sweet and spicy chili sauce will add a delightful zing to your Barbecued chicken this summer.


  • 6 cups (1500 ml) prepared tomatoes, about 4.5 lb (2 kg), 22 medium plum
  • 2 small peaches, chopped
  • 1 apple, chopped
  • 1 pear, chopped
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 6-8 hot peppers, finely chopped
  • 1-1/2 cups (375 ml) white vinegar
  • 1-1/2 cups (375 ml) granulated sugar
  • 1 -1/4 tbsp (20 ml) pickling salt
  • 1/2 cup (125 ml) sultana raisins
  • 1/4 cup (50 ml) pickling spice


  • Place 4 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Blanch, peel, core and chop tomatoes; measure 6 cups (1500 ml).
  • Combine prepared tomatoes, apple, peaches, pear, onion, red pepper, hot pepper, vinegar, sugar, salt and raisins in a large stainless steel saucepan. Tie pickling spice in a large square of cheesecloth, creating a spice bag; add to tomatoes.
  • Stirring frequently, bring mixture to a boil. Boil gently, stirring occasionally to prevent scorching, until mixture reaches desired consistency, about 1 1/2 hours. Discard spice bag.
  • Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.