When you’ve got tons of peaches and tomatoes…and nearly as many apples to match, this fruit ketchup is a pretty good way to get rid of them fast. It tastes a lot like a sweet and sour sauce, and tastes fantastic on chicken nuggets or chicken burgers…or even french fries.
This recipe is a bit time consuming because you need to press the pulp through a sieve and cook the ketchup down. But it’s totally worth it. And you’ll end up with a bunch of pulp when you’re done that is still quite moist but doesn’t have enough juice left to contribute to the ketchup. I decided to use that in batches of meaty spaghetti sauce and chili which turned out really nicely. The flavor was very noticeable in the meat sauce, possibly because I threw it in with the beginning and fried it a bit. But in the chili, it’s just a bit of fruit/veggie filler with no change in the flavor at all. You can also use any juice/pulp that you end up leftover with into sauces since you’re supposed to use only 5 cups when creating the rest of the recipe.
This recipe is out of my Ball Complete Book of Home Preserving which is a great source of canning knowledge for both experienced and unexperienced canners. Not only does it include all the basics like canning straight fruit and veggies, but also tons of salsas, relishes, chutneys, condiments, pickles, jams and more.