Ingredients
- 700 grams ripe tomatoes
- 125 grams onion
- chopped
- 300 ml malt vinegar
- 60 grams sugar
- 2 tsp salt
- 1 tsp dry mustard
- pinch cayenne pepper
- 4 cloves whole
- 4 blade of mace
Instructions
- Slice tomatoes and chop onions
- Put in pan with all the ingredients.
- Cloves and blade of mace both in muslin bag
- Simmer gently for about 1 hour
- Put through liquidizer and/or sieve (remove muslin bag first)
- Return to pan and simmer to thickness required stirring frequently
- Leave in china or pyrex bowl to cool
- When quite cold put into screw top bottles or jars.
- If you want to keep it a bit longer you may have to further sterilize after bottling.
- Secondary sterilizing: in deep pan cover bottled ketchup jars with water trying to keep it at 77C for 30 minutes
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