Step 1

Chop tomatoes reserving juice for later.

Step 2

Add peppers and onions. Hold out 2 cups for later.

Step 3

Combine reserved tomato juice from fresh and canned tomatoes and heat to reduce liquid.

Step 4

Meanwhile, combine remaining tomato mixture with rest of ingredients. Bring to a boil, stirring frequently.

Step 5

Reduce heat once it boils and simmer 20 minutes.

Step 6

Add the reserved 2 cups of tomato mixture and 2 additional tablespoons of brown sugar. Add reduced tomato liquid. Simmer 5 minutes.

Step 7

Put in clean pint jars, with ¼-inch headspace, seal and process in hot water bath for 30 minutes. Makes 10-14 pints.