Pawpaw Chili Relish

PAWPAW CHILI RELISH 
This recipe came from an estate sale. I obtained it when I purchased 
the family collection from the Poe Estate in Justin, Texas in 1987.
1/2 teaspoon black peppercorns
1/2 teaspoon pimentos
3 pounds pawpaws peeled and chopped
2 large apples peeled and chopped
4 medium peeled chopped tomatoes
2 cups granulated sugar
3 cups white wine vinegar
2 teaspoons sea salt
6 chilies chopped
2 teaspoons grated fresh ginger
1 bunch coriander very finely chopped
Tie peppercorns and pimentos into a cheesecloth bag.
Combine peppercorns with remaining ingredients in a large saucepan.
Stir over the heat without boiling until sugar has dissolved.
Bring to boil and simmer uncovered for 2 hours.
Discard cheesecloth bag and pour into hot sterilized jars and seal 
when cold.
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Category:Cathy's Recipes