Ketchup

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Preparation info

  • Difficulty

    Easy

  • For approx.

    4

    jars

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 2.5 kg ( lb) tomatoes
  • 1 red capsicum (bell pepper)
  • 2 medium onions, finely chopped
  • 1 garlic clove, crushed
  • 100 ml (3 fl oz/½ cup) vinegar
  • 75 g ( oz/ cup) sugar
  • pinch of salt
  • 2 tsp grated ginger
  • 2 tsp ground paprika
  • 2 tsp nutmeg
  • 1 pinch cayenne pepper
  • 1 tbsp coriander seeds
  • 1 clove
  • freshly ground pepper

Method

Wash the tomatoes and cut into chunks. Wash the capsicum and cut the pulp into chunks, remove the seeds. Combine the tomato, capsicum, onion and garlic and a little water in a pan and leave to simmer for approx. 1 hour. Stir occasionally to prevent burning. If necessary add a little water. Purée the sauce until smooth, away from the heat, using a hand blender. Return to the heat and add the vinegar, sugar and all spices. Leave the sauce to simmer for a further 1½ hours or until sufficiently thickened. Taste and add salt and pepper, as needed. Pour the hot sauce into sterile jars. (See instructions under jam making). Seal the jars with a suitable lid and turn upside down until cooled. The ketchup has a shelf life of 1 year. Once opened, the jar must be kept in the refrigerator.