Fruit Ketchup

11 ingredients
6 steps

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

  1. 1
    Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
  2. 2
    Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
  3. 3
    Bring to a boil and simmer for an hour.
  4. 4
    While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
  5. 5
    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.
  6. 6
    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.

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