Ingredients
ScaleNo serving count in the source — scale by factor
- Ripe tomatoes, 950 ml; ripe8 qt
- White granulated sugar, 120 g1/2 cup
- Dry mustard2 tbsp
- Ground allspice1 tbsp
- Cider vinegar2 cup
- Salt3 tbsp
- Black pepper1 tbsp
- Ground cloves1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Scald tomatoes, and press through a coarse sieve to remove seeds and skins. Let cool.
Measure out 1 gallon (3.8 litres) of tomato pulp, and combine with the remaining ingredients. Let simmer slowly for 3 hours.
Pour hot ketchup into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath.
Region evidence: no stated origin (basic dish)
