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Tomato Ketchup

salad.queen's picture
  Ripe tomatoes 6 Pound (3 Kilogram)
  Granulated sugar 8 Ounce (225 Gram)
  Malt vinegar 1⁄2 Pint (300 Milliliter)
  Cayenne pepper 1 Pinch
  Salt 1 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground mace 1⁄2 Teaspoon

1. Wash and quarter tomatoes and place in a preserving pan or large saucepan.
2. Cook slowly until soft, then boil rapidly to reduce them to a pulp.
3. Press the pulp through a sieve, return to the pan and stir in the sugar, vinegar, pepper, salt and spices.
4. Heat slowly over low heat to allow the sugar to dissolve completely; then bring to the boil and boil rapidly for about 5 minutes until it is quite a thick sauce.
5. Pour into sterilised dry bottles leaving 4 cm/1 1/2 inches unfilled at the top.
6. Scald the tops and screw on tightly.
7. To process, place on a trivet in a large saucepan and fill the pan with water to within 2.5 cm/1 inch of the tops of the bottles.
8. Heat the water to 80°C, 170°F, and simmer very gently for 20 minutes.
9. Remove the bottles and leave to cool before storing.

Recipe Summary

Slow Cooked
Cook Time: 
30 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1489 Calories from Fat 56

% Daily Value*

Total Fat 7 g10.3%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5955.6 mg248.2%

Total Carbohydrates 370 g123.2%

Dietary Fiber 34.6 g138.4%

Sugars 330.3 g

Protein 24 g48.9%

Vitamin A 459.6% Vitamin C 579.7%

Calcium 30.7% Iron 45.4%

*Based on a 2000 Calorie diet

Tomato Ketchup Recipe