Caribbean Ketchup

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
YIELD: 7-8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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