Wednesday, 23 February 2011

Tomato ketchup

10lb ripe tomatoes sliced, 12 medium onions sliced, 2 1/2lb demerara or white sugar, 2 1/2 pints vinegar, 4oz whole peppercorns, 2 oz salt, 1 1/2 oz cloves and 5 tsp cayenne pepper

You can also add crushed or chopped fresh garlic or dried garlic granules or flakes, fresh or dried chillis and paprika if you  wish.
Bung it all in a pan, stir and simmer for two hours until thick and soft, stirring occasionally. Seive and return puree to the pan.
Bring to the boil and simmer for 5 minutes. Pour into hot bottles and seal. Sterilize for 30 minutes in a water bath.

ETA: August 2015 - We've just finished off the very last bit of ketchup from the very last jar and it was still fine 4 and a half years later! It would have been finished off much sooner but one jar got forgotten about at the back of the shelf :-) It had matured from the rich red in the pan pic above, into a really deep dark brown rather like HP sauce.


Anonymous said...

I dreamt about this top picture last night! I can't believe how many cloves are in here - seriously does it taste good?
(I think I've been scarred for life after pinching the sticky crusty edge off a honey and clove ham and getting a bit of clove stuck in my tooth - YUKKKKK! Couldn't get the damn thing out and it was awful!!!)

Just me said...

Haha, I know exactly what you mean! The first time I did this recipe I just couldn't *believe* the amount of cloves and peppercorns in it!! I cut them down by about half and then realised that it did need that extra kick so next time I added them all and it worked out fine! Judging by the way it's flying off the shelf, I think everyone else must agree with me too :~)

PS: Janie, I'm loving your comments on here, so nice to know someone is reading my witterings! xxx

Anonymous said...

Hehe, I know the feeling! Blogging is pretty much my social life.

...Hmmm, maybe I shouldn't actually admit that...?!

Keep up the good work gorjus xxx