Prep 30 mins
Cook 2 hrs
In 2008, this recipe won red ribbon at a local fair which has been going since 1871! Quebec is known for fruit ketchups which are tasty, sweet and spicy. My husband's mother was a super good cook and every year, she made this recipe; it was a tradition that we still enjoy today. I even sold my house thanks to this recipe. Since the time for tomatoes has arrived, here is the recipe. This ketchup is good with sausages, chops, shepperd's pie, tourtière or even with cold cuts and bread!!
- 15 fresh tomatoes (use canned if the recipe is done in winter) or 2 (28 ounce) cans tomatoes (use canned if the recipe is done in winter)
- 6 apples
- 3 celery ribs
- 1 mild green pepper
- 3 big onions
- 1 tablespoon coarse salt
- 2 cups white vinegar
- 4 cups white sugar
- 1 cinnamon sticks or 1 teaspoon of dried cinnamon
- 2 tablespoons pickling spices (in a cheesecloth)
- 1 (28 ounce) can fruit cocktail
- Peel and cut the tomatoes in big chunks.
- Peel, cut the core away and cut the apples in pieces.
- Slice the celery stalks thinly.
- Cut the pepper, slice off the seeds and cut in small pieces.
- Peel the onions and slice them to obtain nice thin slices.
- Pour the fruit cocktail can through a sieve and keep only the fruits.
- Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
- For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
- Put in sterilized jars (Mason type) and close the lids.
- Store in a dark cool place.