Prep 10 mins
Cook 3 hrs
My dh's Amish mother raised him on this recipe. He MUCH prefers it over store-bought ketchup. It was a taste I had to acquire, but now my ds's also prefer this type of ketchup. Enjoy!
- 3 quarts tomato juice
- 1 pint apple cider vinegar
- 4 -5 cups sugar
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 drops clove oil
- 5 drops cinnamon oil
- 4 tablespoons ground dry mustard
- Mix all ingredients& boil for 2 1/2 hours, or until thick.
- Pour into jars.
- (no need to heat filled jars).
- I use'old' glass ketchup bottles.
- It is not necessary for these to'seal.
- 'My Amish mother-in-law has been making this her entire life, and has never used a'sealed' jar for this recipe, and it's always been great!
I wasn't sure how this was going to turn out, but tried it anyway. It was easy to make and turned out my first try. I put it on my meatloaf and it was the best I ever made! It would take some getting used plain on french fries and such, but I use it in any recipe that calls for ketsup. Even my homemade BBQ sauce! I did seal it in canning jars and it held up nicely. I can't say how long the shelf-life is because I used it up quickly. Hint: Place a couple strips of bacon on top of the sauce when making your meatloaf for something extra special.