Fruit Ketchup

• 7 1/2 lbs tomatoes, ripe
• 1 1/2 lbs apples (Lobo or Cortland)
• 1 1/2 lbs pears (Bartlett)
• 1 1/2 lbs peaches
• 1 1/2 lbs celery
• 1 1/2 lbs yellow onions
• 2 cups pickling vinegar
• 2 cups sugar
• 1 tablespoon kosher salt
• 1 tablespoon pickling spices, in a cheesecloth bag
• 1/2 teaspoon ground black pepper

1. Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
2. Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
3. Bring to a boil and simmer for an hour.
4. While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
5. When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.
6. Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.

tomatoes, apples, bartlett, peaches, celery, yellow onions, pickling vinegar, sugar, kosher salt, pickling spices, ground black pepper

Taken from www.food.com/recipe/fruit-ketchup-520791 (may not work)