Sweet Cherry Ketchup
A traditionally flavored ketchup, using cherries rather than tomatoes as the base fruit
Servings: 6 half pints
Ingredients
- 8 cups pitted cherries approximately 5 pounds cherries, to start
- 1 cup apple cider vinegar
- 1 cup honey
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon freshly grated ginger
- 1 tablespoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cayenne
- 1 lemon zested
Instructions
- Prepare a boiling water bath canner and 6 half pint jars.
- Combine the cherries, vinegar, honey and brown sugar in a large pot and stir to combine. Place over high heat and bring to a vigorous boil.
- Once it is bubbling madly, reduce the heat to a medium and cook at a low boil for approximately 30 minutes, until the fruit is quite soft.
- Remove the pot from the heat and puree the fruit mixture. An immersion blender is the easiest way, but you can also transfer it to a blender. Take care not to splash yourself with hot liquid during this process.
- Return the blended fruit to the pot and add the ground cinnamon, ginger, salt, cloves, garlic, cayenne, and lemon zest.
- Cook, stirring regularly, for an additional 30-45 minutes, until the fruit seems quite thick (remembering that it will thicken more as it cools). Taste and adjust seasoning, if necessary. If the ketchup is making a splashy mess, set a splatter screen across the top of the pot.
- Funnel the finished ketchup into the prepared jars.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.