Ingrédients pour Lemon Ketchup
- Lemons, Juice And Zest Of
- White Mustard Seeds
- Turmeric
- White Pepper
- Ground Cloves
- Ground Mace
- Granulated Sugar
- Horseradish
- Shallot
- 2 tablespoons salt
- Cayenne
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Comment préparer Lemon Ketchup
- Combine all ingredients in a large bowl. Whisk thoroughly until well combined.
- Cover the bowl and let the mixture sit in a cool place for 3 hours (standing time).
- Transfer the mixture to a heavy-bottomed saucepan. Bring to a rolling boil over medium-high heat.
- Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally to prevent sticking.
- Carefully pour the hot ketchup into a crock or large, heat-safe bowl. Cover loosely with a lid or plastic wrap.
- Allow the ketchup to stand in a cool place for two weeks, stirring well once a day. This allows the flavors to meld and deepen.
- After two weeks, strain the ketchup through a fine-mesh sieve or cheesecloth to remove any solids.
- Fill sterilized jars with the strained ketchup, leaving 1/2 inch headspace.
- Seal the jars using a water bath canner according to manufacturer's instructions for safe home canning.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
45g
Fat
1g
Carbs
7g
