Recipe by Michel Lagace

This fruit ketchup goes very well with meat pies, pig’s knuckles, and traditional Quebec meat ball stew (ragoût de boulettes).

Ingredients Nutrition

Directions

  1. Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
  2. Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
  3. Bring to a boil and simmer for an hour.
  4. While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
  5. When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.
  6. Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.

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