Ingredients for Fruit Ketchup
- 1 lb ripe tomatoes
- 1 lb ripe peaches
- Pears
- Onions
- Celery Ribs
- 1 cup brown sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- Pickling Spices
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How to Make Fruit Ketchup
- Blanch 1 lb tomatoes and 1 lb ripe peaches in boiling water for 30 seconds, then immediately transfer to an ice bath. This will loosen the skins for easy removal.
- Peel the blanched tomatoes and peaches. Peel 1/2 cup of your choice of other fruits (e.g., mango, pineapple, plums)
- Roughly chop the peeled tomatoes, peaches, and other fruits into 1-inch cubes. Place in a large, heavy-bottomed pot.
- Add 1 cup brown sugar, 1/2 cup apple cider vinegar, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
- Bring the mixture to a rolling boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 1 hour, or until the ketchup has thickened to your desired consistency, stirring occasionally.
- Remove the spices using a fine-mesh strainer or cheesecloth. Allow the ketchup to cool slightly.
- Carefully pour the cooled ketchup into sterilized jars, leaving 1/4-inch headspace. Seal tightly and process in a boiling water bath for 10 minutes (for safe canning – optional). If not canning, refrigerate and use within 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
460g
Fat
0g
Carbs
44g
