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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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A quite wonderful combination of spice makes this ketchup, a Joanne Weir recipe, worth the effort. Ingredients:
5 lbs tomatoes, ripe, quartered |
3 medium red onions, finely chopped |
1 red bell pepper, cored and seeded |
1 garlic clove, thinly sliced |
1 tablespoon black peppercorns |
1 tablespoon mustard seeds |
1 tablespoon allspice berry |
2 teaspoons whole cloves |
2 teaspoons celery seeds |
1 slice fresh ginger |
1 cinnamon stick |
2 bay leaves |
1/2 cup packed dark brown sugar |
1 teaspoon sweet paprika |
1/4 teaspoon ground mace |
1 cup cider vinegar |
1 teaspoon coarse salt |
1 pinch cayenne |
Directions:
1. Place the tomatoes, onions, bell pepper and garlic in a large pot.
2. Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
3. Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
4. Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
5. Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
6. Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
7. Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
8. Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
9. While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.
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