1/2 tsp. black peppercorns
1/4 tsp. crushed red peppers
1/4 tsp. mixed pickling spices
4 lbs. Kiwi fruit, peeled and chopped
2 large apples, cored, peeled and chopped
1 lb. tomatoes peeled and chopped
2 C. granulated sugar or Splenda
3 C. white wine vinegar
1 tsp. sea salt
3 to 6 chili peppers chilies, seeded and chopped (depending upon how hot you like this)
2 tsp. grated fresh gingerroot
2 tsp. finely minced cilantro or parsley
Directions

Make a spice bag in muslin of black peppercorns, crushed red peppers, and pickling spice. Combine with all ingredients in a large stockpot. Bring to the boil, turn heat to medium-low and simmer uncovered for about 1-1/2 hours or until mixture is thick. Stir occasionally to prevent sticking and scorching. Discard muslin bag. Ladle into hot sterilized jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rims. Cap and seal. Process in a boiling water canner for 10 minutes. Allow jars to stand for at least one week so that the flavors will meld. Makes 5 half pints.