LEMON KETCHUP

Lemon Ketchup image

This is an old condiment recipe that uses methods that might have evolved since then. For example, a food processor might be preferred now. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Standing time not included in preparation time.

Provided by Molly53

Categories Lemon

Time 3h30m

Yield 4 pints

Number Of Ingredients 11

Ingredients

12 large lemons, juice and zest of, grated
4 tablespoons white mustard seeds
1 tablespoon turmeric
1 tablespoon white pepper
1 teaspoon ground cloves
1 teaspoon ground mace
2 tablespoons granulated sugar
3 tablespoons horseradish, grated (fresh is best)
1 shallot, finely minced
2 tablespoons salt
1 dash cayenne

Steps:

Mix the ingredients together and allow to stand in a cool place for three hours.
Bring to a boil and cook for 30 minutes.
Pour into a crock, cover loosely and allow to stand for two weeks in a cool place, stirring well every day.
Strain, fill sterilized jars and seal using the water bath method.

Nutrition Facts : Calories 112.2, Fat 3.2, SaturatedFat 0.3, Sodium 3528.9, Carbohydrate 23, Fiber 2.7, Sugar 11.3, Protein 2.8

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