Homemade fruit ketchup

Portions:

12 x 250 ml jars or 12 cups

Preparation:

30 min.

Cooking:

1 h

Ingredients

12 large ripe tomatoes, diced
1 large onion, peeled and diced
4 apples, peeled and diced
4 pears, diced
2 peaches, peeled and diced
3 stalks celery, finely chopped
250 ml (1 cup) white vinegar
400 g (2 cups) sugar
1 clove
1 tbsp. pickling spices
1 tablespoon salt

Preparation

Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and, stirring often, simmer for 1 h or until thickened.
Divide between sterilized jars, packing well. Close with hot lids. Turn the jars upside down for 10 min. Set aside for at least a week before serving.
To prolong shelf life, sterilize jars for 25 min in boiling water.

Tips and tricks

For an even tastier fruit ketchup, choose firm, sweet-tart Quebec apples like Cortland or Lobo. They'll retain a nice texture when cooked, while adding a natural sweetness.

Don't hesitate to personalize your ketchup by varying the fruits! Pear, peach, plum or even pineapple can blend deliciously with apples and enhance the flavors.

The secret to perfect homemade ketchup? Slow cooking over low heat. This allows the flavors to develop and gives the final result a rich, creamy texture.

And don't forget the spices: a pinch of clove, cinnamon or a little grated fresh ginger can add extra aromatic depth.

For a slightly tangy, balanced taste, you can adjust the amount of vinegar or even use a Québec apple cider vinegar to keep with the local theme.

Finally, this homemade ketchup keeps well in the fridge for a few weeks, and even longer if you can it according to the recommended methods.