Best Quebec Fruit Ketchup Recipes

Fruit Ketchup image

Provided by Michel Lagace

Categories Apple

Time 2h

Yield 10 Mason Jars

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 370.3, Fat 1.3, SaturatedFat 0.2, Sodium 773.9, Carbohydrate 91.9, Fiber 11.8, Sugar 75.3, Protein 5.3

Quebec Ketchup image

Provided by Mikekey *

Time 2h

Number Of Ingredients 13

6 medium tomatoes, peeled and quartered (3 pounds)
1 Tbsp salt
1 tsp whole cloves
1 tsp whole allspice berries
1 stick cinnamon (3-inch) broken
1 1/2 c sugar
2 c finely chopped onion
1 c chopped celery
1 1/2 c white vinegar
1 Tbsp maple syrup
2 medium cooking apple, such as rome, peeled and quartered
1 medium pear, peeled and quartered
1 can(s) (8.25 oz.) sliced peaches, drained

Steps:

1. Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
3. Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.

Quebec Fruit Ketchup II image

Provided by Barefoot Beachcomber

Categories Chutneys

Time 1h45m

Yield 12 jars

Number Of Ingredients 9

2 (28 ounce) cans tomatoes
2 (28 ounce) cans peaches
2 (28 ounce) cans pears
4 large apples
4 medium onions
6 celery ribs
3 cups vinegar
3 cups sugar
2 tablespoons pickling spices (in cheesecloth or a spice ball)