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TOMATO KETCHUP 

TOMATO KETCHUP 

This makes 6x225ml bottles, you can reduce down the quantities in the recipe and make less. This is perfect served on a burger with bacon jam and a bit of salad is as near to perfection as you can get – although add a cold beer and perfection is achievedJ 

Ingredients: 

 

1.6kg (3.5lb) tomatoes, peeled and chopped 

450g (1lb) eating apples – peeled, cored and chopped 

450g (1lb) onions, peeled and chopped 

600g (1.25lb) sugar 

450ml (16floz) cider vinegar 

lvl tsp salt 

¼ tsp cayenne pepper 

6 black peppercorns 

6 allspice/pimento berries 

6 cloves 

 

Method: 

 

  • Place all ingredients in a stainless steel saucepan. Bring to the boil and simmer for about 1 hour, stirring regularly to avoid sticking, until it has reached the consistency of ketchup 
  • Leave to cool for 5 minutes then liquidise to a smooth puree. If the consistency is abit thin, return to the boil and reduce further to the desired consistency. 
  • Pour  into sterilised glass bottles/jars and store in a cool, dry place for upto 3 months 

 

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