AlwaysHappy asked me to post the recipe I used for the ketchup I made on Sunday, so here goes. Obviously I made a huge batch because I had so many tomatoes - this made 9 jars! Feel free to scale it down.
4 kilos tomatoes
6 onions, finely chopped
4 sticks of celery, finely chopped
4 cloves of garlic, minced
400g brown sugar
500ml vinegar (I used a mixture of red wine, white wine and a little balsamic because I had it!)
2 tsp cayenne
2 tsp paprika
2 tsp ground ginger
1 tsp salt
3 tbsp tomato purée
Cook the vegetables in a large pan until soft and pulpy. Boil rapidly until the mixture thickens. Mine took about 25 mins, but my tomatoes had been frozen so were 'wet'. In fact, I had ladled off some of the extra juice, fearing it might take me days to get it thick. Stir frequently to prevent sticking. Take off the heat and cool slightly. Liquidise in batches, then pass through a sieve to make a smooth sauce.
Return to a clean pan and add the remaining ingredients. Stir until the sugar has dissolved and the mixture has thickened to the right consistency.
Bottle the ketchup into sterile containers.
The bottles then need to be processed further to allow them to be stored safely.
In a deep roasting tin, place a folded tea towel to cover the base. Place the bottles in the tin with lids loosely on. Ensure that the bottles are not touching one another or the sides of the tin. (I did mine in two batches). Pour in hot water at least 2/3 of the height of the bottles. Put in the oven at 170c for 40 minutes. Remove, shut the lids firmly and cool on a rack before labelling (include the date made). Store in a cool dark cupboard for no more than a year. Once opened, the jars should be kept in the fridge and used quickly.
I also made raspberry and cassis jam. Just make the jam as you would normally, but add 30ml of cassis at the end. Oh my!! What a treat!
Just another three/ four different jams and a chutney to make and I will have used everything up. Phew!!