Homegrown Organic Ketchup
A store cupboard favourite made using homegrown Organic Tomatoes
- 2kg Tomatoes washed and roughly chopped (Best to use a ‘meaty’ variety which has less water content, like Plum or Beefsteak. Other varieties will work, may need further cooking out time)
- 1 Garlic bulb peeled (keep bulbs whole)
- 1 Medium Onion (roughly chopped)
- 1 or 2 whole Fresh Cayenne Chillies (keep whole)
- Bunch of Cutting Celery: tie up stalks and add the leaves in the Muslin Bag (or use 2 or 3 stalks of Celery)
- 1tbsp Ground Ginger
- 500g granulated Cane Sugar
- 500ml White Wine Vinegar
- 1tsp Salt
- 2 fresh Bayleaf Muslin Bag Contents
- 1tbsp Whole Peppercorns
- 1tbsp Cloves
- 1tbsp Whole Allspice
- 4cm stick of Cinnamon (not Cassia Bark)
- Cutting Celery leaves as mentioned above
- In a large heavy bottom Pan, place half the chopped Vegetables followed by the tied up Muslin Bag of Spices, topped with the rest of the Vegetables.
- Add the rest of the ingredients and place on Cooker over a gentle heat. Stir occasionally.
- Once all the Sugar has melted in, turn up the heat and bring to a gentle simmer for about 1 and 1/2 hour (or a little longer, Tomato variety dependent). You should notice the water content to have reduced and the skin of the Tomato has peeled away.
- Remove Pan from heat. Carefully pick out the Muslin Bag and discard the contents as well as the Bayleaves.
- Take a large Bowl and place a Sieve over and press through ladle after ladle the tomato pulp.
- Place the pressed pulp back into a clean Pan and bring the contents to sterilise temperature (84˙C) on the Jam Thermometer, gently cooking for at least 10 to 15 minutes. At the same time wash and sterilise Bottles or Jars.
- Once you are happy with the Ketchup consistency, ladle the hot Ketchup into the Bottles and seal with tight fitting lids. Allow to cool completely before storing in a cool dark place.
- These will store well for a year. Once opened, store in the fridge and use within 4 weeks.