Fruit Ketchup
A sweet and tangy fruit ketchup that tastes great on just about anything made of chicken!
Servings
32ounce
Servings
32ounce
Ingredients
Instructions
  1. To peel tomatoes and peaches, place them in boiling water for 30-60 seconds or until the skins start to crack. Immediately dip in ice cold water. The skins should slip off easily.
  2. In a large stainless steel saucepan, combine tomatoes, peaches and apples. Over low heat, using a large spoon or potato masher, mash the fruit until juices flow. Add onion and garlic. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat, cover and boil gently until fruit is heated through and onions are transparent, about 10 minutes.
  3. Working in batches, transfer mixture to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. (You can also do this in a food mill.) Measure out 5 cups and discard solids (or use them in meat sauces like I did). Use overage of liquid/pulp in spaghetti sauce or tomato-based soups.
  4. Return liquid and pulp to a saucepan. Add honey, vinegar, mustard, salt, pepper, allspice and cayenne. Bring to a boil over high heat, stirring occasionally. Reduce heat and boil gently, stirring occasionally, until mixture is almost the consistency of commercial ketchup, about 45 minutes.
  5. Meanwhile, prepare canner, jars and lids.
  6. Ladle hot ketchup into hot jars, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary by adding more hot ketchup. Wipe rim. Secure lid.
  7. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.