Chunky Homemade Tomato Ketchup

Recipe Ingredients

4 lbs	1816g / 64oz	Slightly overripe tomatoes - cored, seeded,
		And chopped
1		Onion - finely chopped (large)
2		Garlic cloves - finely chopped
2/3 cup	157ml	Cider vinegar
3 tablespoons	45ml	Dark brown sugar
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Powdered mustard
1 teaspoon	5ml	Ground mace
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Ground cloves
1/4 teaspoon	1.3ml	Cayenne

Recipe Instructions

Combine all ingredients in a large saucepan. Bring to a boil, then reduce heat to moderately-low. Simmer, partially covered, for an hour. Stir often and be sure ketchup doesn't scorch. Adjust seasonings and add more sugar or vinegar if you wish. Continue to simmer if not thickened.

Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace. Cover jars loosely with new, two-piece lids. Let jars stand until ketchup cools and lids are slightly indented in center. Screw jars tightly closed and store in refrigerator. Ketchup will keep well for up to 6 months.

This recipe yields 3 half-pints.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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