Tomato Ketchup

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 6lb tomatoes sliced
 6 oz sugar
 1/2pt of pickling vinegar
 1 tblspns tarragon vinegar
 Pinch of cayenne
 1-1.5 tspns smoked paprika
 1tspn salt
 2 tblspns (approx)tomato paste if needed to thicken

1

Put the sliced tomatoes in a large pan and cook until they become pulpy and soft

2
3
4
5

Strain to remove pips

6
7
8
9

Put back into pan and add all other ingredients except the paste

10
11
12
13

Bring to a boil and simmer until thickened

14
15
16

If it's taking a while you can add some paste to help it thicken

17
18
19
20

Pour into sterilised bottles

21
22
23
24

Heat the bottles in a rolling boil water bath for 30 minutes to seal

25
26
27

Will keep for about 6 months unopened . Once opened store in fridge and use within 1 month - 6 weeks

Category

Ingredients

 6lb tomatoes sliced
 6 oz sugar
 1/2pt of pickling vinegar
 1 tblspns tarragon vinegar
 Pinch of cayenne
 1-1.5 tspns smoked paprika
 1tspn salt
 2 tblspns (approx)tomato paste if needed to thicken

Directions

1

Put the sliced tomatoes in a large pan and cook until they become pulpy and soft

2
3
4
5

Strain to remove pips

6
7
8
9

Put back into pan and add all other ingredients except the paste

10
11
12
13

Bring to a boil and simmer until thickened

14
15
16

If it's taking a while you can add some paste to help it thicken

17
18
19
20

Pour into sterilised bottles

21
22
23
24

Heat the bottles in a rolling boil water bath for 30 minutes to seal

25
26
27

Will keep for about 6 months unopened . Once opened store in fridge and use within 1 month - 6 weeks

Tomato Ketchup