• Wash all the vegetables and fruit. Remove the cores and seeds from apples and peppers. Cut into smaller pieces that will fit in your grinder.
• Using a meat grinder, grind the tomatoes and transfer to a dutch oven or a kazan. Cook for 15 minutes to reduce the liquid.
• Meanwhile grind the red pepper, apples and spicy pepper using your meat grinder. Transfer to the pot with the simmering tomatoes.
• Add the oil, salt, and sugar and let simmer for 45 minutes.
• While the sauce is cooking, mince the garlic (or process using meat grinder), and chop the dill and parsley.
• Once the 45 minutes are done, add the garlic, dill and parsley. Let simmer for another 5 minutes. Fill your jars and proceed with canning.

Sterilizing Jars

• Make sure your jars are clean (wash with soap and hot water), then submerge them in boiling water for 10 minutes. There should be enough water to cover the jars by about 1-2 inches. The jars can be left in the water until they are ready to fill.

Canning

• Place full jars with jam into the canning pot and cover by about 1-2 inches of water. Process for 15 minutes.
• Remove jars from canning pot and let cool to room temperature (may take up to 24 hours). You might hear the lids pop when the jars seal.
• Once the jars are cool, test if the jars sealed properly by pressing on the middle of the lid. The lid shouldn't move at all. If a jar hasn't sealed properly store it in the fridge and use up within a few weeks.