Recipe from Everyday Grilling: 50 Recipes from Appetizers to Desserts by Sur La Table (Andrews McMeel Publishing, 2011)Making your own ketchup is a special touch for any grilled meal. This richly spiced tomato ketchup utilizes the freshest produce and seasonings of the season. It will keep for up to one year, so you can share the freshest flavors of summer year round.
Makes 1½ pints
- 5 pounds ripe red tomatoes, coarsely chopped (no need to peel)
- 2 cups finely chopped yellow onion
- 2 cups finely chopped red bell pepper
- ¼ cup minced fresh Italian parsley
- 4 cloves garlic, finely chopped
- 2 tablespoons kosher or sea salt
- 2 bay leaves
- 1 whole clove
- 1 teaspoon yellow mustard seed
- 1 teaspoon whole allspice
- 1 teaspoon coriander seed
- 1 teaspoon black peppercorns
- 1 cinnamon stick
- ¼ cup honey
- 2 tablespoons cider vinegar
1. Put the vegetables, parsley, garlic, and salt in a large pot. Bring to a simmer over moderate heat, stirring occasionally. Adjust the heat to maintain a brisk simmer and cook until the tomatoes are soft, about 30 minutes. Pass the mixture through a food mill fitted with the fine disk and return the puree to the pot.
2. Put the bay leaves, clove, mustard seed, allspice, coriander seed, peppercorns, and cinnamon stick on a square of cheesecloth, then tie with kitchen twine to make a spice bag. Add to the pot with the honey. Simmer over moderate heat, stirring occasionally, until the mixture has reduced by half, about 1 hour. Remove the spice bag and add the vinegar. Continue to simmer, stirring as needed to prevent sticking, until the mixture reaches the desired thickness, or about 3 cups.
3. Fill a canning kettle with enough water to cover three half-pint canning jars (or one pint jar and one half-pint jar) resting on the preserving rack. Bring to a boil. Wash the jars with hot, soapy water; rinse well, and keep upside down on a clean dish towel until you are ready to fill them. Put three new lids (never reuse lids) in a heatproof bowl and cover with boiling water.
4. Using a ladle and a funnel, transfer the ketchup to the jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Top with lids and then a screw band. Close tightly.
5. Place the jars on the preserving rack and lower it into the canning kettle. If the water doesn't cover the jars, add boiling water from a tea kettle. Cover the canning kettle. After the water returns to a boil, boil for 15 minutes. With a jar lifter, transfer the jars to a rack to cool completely. Do not touch the jars again until you hear the pops that indicate that the lids have sealed. You can confirm that a lid has sealed by pressing the center with your finger. If it gives, it has not sealed and the contents should be refrigerated and used within a week. Store the sealed jars in a cool, dark place for at least 2 weeks before using. They will keep for up to 1 year before opening. Refrigerate after opening.