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The classics
,
Starters and side dishes
Homemade fruit ketchup
Portions:
12 x 250 ml jars or 12 cupsPreparation:
30 min.Cooking:
1 hIngredients
- 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.
- Consume within 3 months.
This recipe, created by chef Andrea Jourdan and celebrity Claudette Dion, is taken from the book La saison des conserves.
Portions:
8Preparation:
30 min.Cooking:
35-40 min.
The classics
,
Desserts
Express apple tart
Portions:
8
The classics
,
Desserts
Apple and honey upside-down cake
Portions:
6Preparation:
20 minutesCooking:
10-12 minutes