Peach and Pear Chili Sauce

Directions

1. Wash tomatoes. Remove peels, stem ends, and cores. Cut tomatoes into chunks (you should have about 6-3/4 cups). In a 6- or 8-quart stainless steel, enamel, or nonstick Dutch oven or kettle combine tomatoes, pears, peaches, green sweet peppers, onions, red sweet pepper, and chile pepper. Stir in sugar, vinegar, salt, and nutmeg.
2. Tie cloves and cinnamon in 100 percent cotton cheesecloth; stir into vegetable mixture. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 2 hours or until thick; stir occasionally.
3. Discard spice bag. Immediately ladle mixture into hot, clean pint canning jars, leaving 1/2-inch headspace. (Refrigerate any extra chili sauce; use within 3 days.) Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 4 pints.