Fruit ketchup is part of our traditions, each family having its favorite recipe. This side dish goes perfectly with pâté, meat pie, bifteck and quiche. We usually cook it during fall when harvesting season is plentiful of local and fresh ingredients. Make your stocks to bring comfort to the cold days of winter coming.
Prep: 2 hrs
Cook: 3 hrs
Yields: 4 litres
Fruits and vegetables
24 tomatoes, diced
4 onions, diced
2 red bell peppers, diced
1 green bell pepper, diced
3 celeri sticks, diced
8 apples, diced
2 cups of apple cider vinegar
1/2 cup of honey
1/4 cup of lemon juice
2 garlic cloves, finely chopped
2 tsp of paprika
1 tsp of clove
1 pincn of grounded Cayenne pepper
2 Tbsp of salt
Cut all the fruits and vegetables into cubes of regular size.
In a large cooking pot, simmer onions and tomatoes for about 20-30 minutes.
Add bell peppers, celeri and apples. Simmer over low-medium heat for 1 or 2 hours or until the mix has reduced half of its volume. Stir frequently.
Add apple cider vinegar, honey, lemon juice, garlic, spices and salt.
Simmer another 30 minutes stiring frequently. Add salt to taste.
Cool down your ketchup for about 2 hours before freezing into desired container or cane them into the Mason jar following recommanded sterilisation procedure.
Here is a good reference book for Mason sterilization as well as preservation recipes that replace sugar with honey :
"Stocking up - The third edition of the classic preserving guide'' Carol Hupping and the Rodale Food Center, Fireside Editions