Fruit Ketchup
![photo by Michel Lagace](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/submissions/recipe/42759312/r0k1y484TRK1DBLtGsLv_Fruit%2520Ketchup.jpg)
photo by Michel Lagace
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_avatar/20150125/3b7gSE04QNKRp68Ysz5p_10150729227270291.jpg)
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
10 Mason Jars
ingredients
- 7 1⁄2 lbs tomatoes, ripe
- 1 1⁄2 lbs apples (Lobo or Cortland)
- 1 1⁄2 lbs pears (Bartlett)
- 1 1⁄2 lbs peaches
- 1 1⁄2 lbs celery
- 1 1⁄2 lbs yellow onions
- 2 cups pickling vinegar
- 2 cups sugar
- 1 tablespoon kosher salt
- 1 tablespoon pickling spices, in a cheesecloth bag
- 1⁄2 teaspoon ground black pepper
directions
- Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
- Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
- Bring to a boil and simmer for an hour.
- While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
- 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.
- 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.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png)
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Michel Lagace
Canada