FRUIT KETCHUP

Fruit Ketchup image

This fruit ketchup goes very well with meat pies, pig's knuckles, and traditional Quebec meat ball stew (ragoût de boulettes). The taste is spicy, tart, sweet and fruity and is quite like chow chow.

Provided by Michel Lagace

Categories Apple

Time 2h

Yield 10 Mason Jars

Number Of Ingredients 11

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

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

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