Prep 30 mins
Cook 1 hr
U usually double or triple this and make a few batches, I make some smooth some chunky, make it your favorite way.
- 4 lbs slightly overripe tomatoes, cored,seeded,and chopped
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 2⁄3 cup cider vinegar
- 3 tablespoons dark brown sugar
- 2 teaspoons salt
- 1 teaspoon mustard powder
- 1 teaspoon ground mace
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon freshly-ground black pepper
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon cayenne
- Combine all ingredients in a large saucepan.
- Bring to a boil, then reduce heat to moderately-low.
- Simmer, partially covered, for an hour.
- Stir often and be sure ketchup doesn't scorch.
- Adjust seasonings and add more sugar or vinegar if you wish.
- Continue to simmer if not thickened.
- Process with a food mill using a medium size disc (approx. 5 mm). Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
- The pulp and sauce should be about the consistency of a thick tomato sauce.
- If not, return to the pot over medium heat until thickened.
- The ketchup will thicken further after canning and cooling.
- Cover jars loosely with new, two-piece lids.
- Let jars stand until ketchup cools and lids are slightly indented in center.
- Screw jars tightly closed and store in refrigerator.
- Ketchup will keep well for up to 6 months.
I made this when tomatoes were on sale this summer. Had to halve the amount of spices and vinegar but otherwise an excellent recipe turned out a great ketchup which my family will enjoy eating this year.