6 cups tomatoes
3 cups carrots
1 1/2 cups cider vinegar
1/2 cup honey
1/2 cup diced onion
1/2 cup chopped jalapeño pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped cilantro
Coarsely chop cored tomatoes, grate peeled carrots and finely chop onions and jalapeño peppers. Leave seeds in if you want more heat. Combine all the vegetables in a large saucepan.
Add vinegar and salt. Cook until it thickens, about 1 hour.
Add honey, freshly ground black pepper and chopped cilantro. Cook for another 5 minutes.
Fill jars, wipe rims, apply lids, and screw on bands. Process in water canner for 15 minutes. (If you are new to canning, check out canning books or advice from a reliable website.)
From the kitchen of Angela MacDougall