Tomato Ketchup Recipe
Summary
Ingredients
| 3 kg/6 lb ripe tomatoes | ||
| 225 g/8 oz granulated sugar | ||
| 300 ml/1/2 pint malt vinegar | ||
| Cayenne pepper | 1 Pinch | |
| Salt | 1 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Ground mace | 1/2 Teaspoon | |
Directions
1. Wash and quarter tomatoes and place in a preserving pan or large saucepan.
2. Cook slowly until soft, then boil rapidly to reduce them to a pulp.
3. Press the pulp through a sieve, return to the pan and stir in the sugar, vinegar, pepper, salt and spices.
4. Heat slowly over low heat to allow the sugar to dissolve completely; then bring to the boil and boil rapidly for about 5 minutes until it is quite a thick sauce.
5. Pour into sterilised dry bottles leaving 4 cm/1 1/2 inches unfilled at the top.
6. Scald the tops and screw on tightly.
7. To process, place on a trivet in a large saucepan and fill the pan with water to within 2.5 cm/1 inch of the tops of the bottles.
8. Heat the water to 80°C, 170°F, and simmer very gently for 20 minutes.
9. Remove the bottles and leave to cool before storing.
2. Cook slowly until soft, then boil rapidly to reduce them to a pulp.
3. Press the pulp through a sieve, return to the pan and stir in the sugar, vinegar, pepper, salt and spices.
4. Heat slowly over low heat to allow the sugar to dissolve completely; then bring to the boil and boil rapidly for about 5 minutes until it is quite a thick sauce.
5. Pour into sterilised dry bottles leaving 4 cm/1 1/2 inches unfilled at the top.
6. Scald the tops and screw on tightly.
7. To process, place on a trivet in a large saucepan and fill the pan with water to within 2.5 cm/1 inch of the tops of the bottles.
8. Heat the water to 80°C, 170°F, and simmer very gently for 20 minutes.
9. Remove the bottles and leave to cool before storing.
Chef
