Pawpaw (or mango or kiwifruit) & Chili Relish
From: Tim Smith

I looked this recipe up in the old Women's Weekly Preserves Cookbook and adapted it a little:

• 1/2 tsp black peppercorns
• 1/2 tsp pimentos
• 1 1/2 kg Pawpaw or other fruit, peeled & chopped
• 2 large apples, peeled & choppped
• 400g peeled, chopped tomaroes (about 4 medium)
• 2 cups sugar
• 3 cups white (wine) vinegar
• 2 tsp sea salt
• 3-6 bullet chillies chopped
• 2 tsp grated fresh ginger

Tie peppercorns & pimentos into a muslim bag (bouquet garni) and combine with all the other ingredients in a large saucepan.
Stir over the heat without boiling until the sugar has dissolved.
Bring to the boil and simmer uncovered for about 1 1/2 hours or until mixture is thick. Discard muslin bag.
Pour into hot sterilised jars and seal when cold. Makes about 5 cups.