Tomato Ketchup

September 10, 2018 By Sandy

Tomato ketchup

2 litres of *tomato pulp, using ripe tomatoes
250 ml cider vinegar
1 tbs salt
2 tsp ground allspice
1 tsp ground cloves
25 g soft brown sugar or granulated sugar
1 dessert spoon mustard powder (make into a paste with some of the vinegar)

*tomato pulp: warm tomatoes gently in a saucepan with lid on until softened enough so you can pass through sieve to remove skins and pips. You my need to add a tiny bit of water to the pan if the tomatoes start catching.

Place all ingredients into a heavy bottomed saucepan and bring to a gentle simmer.
Simmer for 1 1/2 – 2 1/2 hours until the mixture thickens.
Place in jars which have been sterilised.
The ketchup should keep for 3 months in the larder and longer in the fridge. To prolong the life you can process by placing bottles in a water bath and bringing to a simmer for 10 minutes.

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