On my annual recipe swap with my lovely friend in Kenya, he has given me this recipe and it's called Mr Munty's Tomato Ketchup and it is really good. ;D
Ingredients
11kg ripe tomatoes, peeled (to peel the tomatoes place them in batches in boiling water for a couple if minutes)
900g medium onions, peeled and quartered
450g red peppers, seeds and white filament removed, chopped
450g green peppers as above
1.7kg soft brown sugar
2.25 litres cider vinegar
65g salt
3 tbsp dry mustard
2 x 8cm pieces of cinnamon stick
1½ tbsp paprika
1½ tbsp allspice
1½ tbsp whole cloves
Method
1. In manageable batches, whizz up the onions, tomatoes and peppers in a food processor/blender. Pour into a big, non-reactive saucepan and boil gently for 1 hour. Tie the cinnamon, allspice, cloves, mustard and paprika in a square of damp cloth or muslin and drop it into the sauce. Add the vinegar, salt and sugar. Bring the mixture to the boil, then reduce to a slow simmer. Continue to cook, allowing it to bubble gently, stirring often and carefully, for at least 1-2 hours, until thoroughly blended and quite thick - it shall fall with a nice plop off of the back of a spoon. GOOD TIP - get one of those anti spatter mesh things that go over the top of the saucepan, it won't reduce down if you use a lid and when the ketchup gets quite thick it spits out of the pan like napalm!
2. Leave to cool, remove the muslin bag of spices, then pour the mixture through a funnel into suitable bottles. Stored in the fridge this ketchup will keep for a month. If you follow the prescribed procedure for preserves and bottle in properly sterilised jars, it should keep for a year.
How many jars do you think it would make please Gadget?
I reckon that 2kg of tomatoes make about half a litre :-\ so if that is right then this recipe would work out at about 5.5 litres or near on 10 pints :) a lot of ketchup, but if you sell it for christmas it could make a lot of grandchildren happy ;)