Rose Hip Ketchup

Submitted by mollypaul

"A delicious condiment courtesy of TipNut. Pick only the ripe berries that are vivid red and slightly soft. They have a much better flavor if picked after the first frost…preferably late August, September or October. You can harvest them from your garden, but they’re more plentiful from old-time shrub varieties such as rugosas and wild rose bushes. Not sure about the yield."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 batch

ingredients

• 4 quarts rose hips (red, ripe and slightly soft)
• 1 garlic clove, peeled and minced
• 2 onions, peeled and finely chopped (medium sized)
• 3⁄4 cup water (more as necessary to prevent scorching)
• 3⁄4 cup brown sugar
• 1 cup vinegar
• cayenne (optional)
• salt (optional)

• Spices

• 1⁄2 tablespoon whole allspice
• 1⁄2 tablespoon mace
• 1⁄2 tablespoon whole cloves
• 1⁄2 tablespoon celery seed
• 2 inches cinnamon sticks

directions

1. Boil the first four ingredients together.
2. When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
3. Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
4. Remove spice bag.
5. Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
6. Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.