Caribbean Ketchup

This is really good on pork, chicken and burgers, both for grilling or serving at the table. Please note it makes 7 to 8 cups, so the jar and jar size amount is up to you.

• Ready In: 2 hrs 10 mins
• Yields: 7-8 cups

Ingredients

• 1  cup golden raisin
• 1  cup  chopped onion
• 4  cloves garlic
• 2⁄3 cup tomato paste
• 8  large  ripe bananas
• 2 2⁄3 cups white vinegar
• 4  cups water (you might need a bit more)
• 1  cup  packed brown sugar
• 1  teaspoon salt
• 1 1⁄2 teaspoons cayenne
• 1⁄2 cup light corn syrup
• 4  teaspoons ground allspice
• 1 1⁄2 teaspoons ground cinnamon
• 1 1⁄2 teaspoons  grated nutmeg
• 1 1⁄2 teaspoons ground black pepper
• 1  teaspoon ground cloves
• 1⁄3 cup  jamacian dark rum

Directions

1. In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
2. Whirl to smooth.
3. Scrape into a large stainless or enamel pot.
4. Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
5. Bring to a boil stirring constantly.
6. Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
7. If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
8. Add remaining ingredients except rum and cook for another 15 minutes.
9. Test ketchup on a frozen plate.
10. If no liquid forms around the dollop your ready to: Add the Rum.
11. Return to a boil stirring constantly, and remove from heat.
12. Ladle into clean, hot jars leaving 1/4 inch head space.
13. Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
14. Allow to ripen for 1 month before using.