The King of Condiments: Dethroned!

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Last year I was a preserving MACHINE. This year I'm nearly 7 months pregnant so that does take the wind out of my sails a bit... However, one recipe that I concocted last year with great success and that I will certainly be making again this year is Fruit Ketchup. It's somewhat of a home cooking staple here in Quebec and I'm not quite sure if the rest of the world might be familiar with it. To describe it a bit more (well, fruit ketchup kind of describes itself to a certain extent) it's sweet and tangy with a bit of a pickle edge. It's a condiment that goes great on hot dogs, hamburgers, meat-loaf, a regional speciality here in Quebec called Tourtière and many more things I'm sure...

Ketchup aux fruits

• 12 plum tomatoes chopped (about 8 cups)
• 1 bunch of rhubarb diced (about 4 cups)
• 1 red pepper, diced (about 1 cup)
• 2 apples, peeled & chopped (about 2 cups)
• 2 pears peeled & chopped (about 2 cups)
• 2 pints of strawberries (about 3 cups)
• 4 peaches peeled & chopped (about 3 cups)
(you can vary the fruit a bit, but it's best to keep the ratio similar)
• 2 onions minced (about 3 cups)
• 2 cups cider vinegar
• 2 cups brown sugar
• 1/4 cup pickling spices:
here's my homemade mix for this recipe:
1 tsp mustard seeds
1/2 tsp cloves
1/2 tsp juniper berries
1 tsp dill seed
1/2 tsp black pepper
2 bay leaves
a few pieces cinnamon sticks
1 tsp coriander seeds

Put all of the chopped fruit and vegetables, cider vinegar and brown sugar into a large pot with a thick bottom. Tie pickling spices into a little bundle with a piece of cheesecloth and add to pot. 

Bring to a boil on medium-high heat, then simmer on medium-low, stirring intermittently for about two to three hours. Ingredients will release juice at first and then start to reduce. Once it has reduced by half to two thirds and the desired consistency has been reach, remove from heat and let cool. 



Using a jar funnel, pour fruit ketchup into sterilized canning jars, leaving 1/4" head space. Skim any foam from the top with a non metallic utensil. Wipe any spills the edges of rim with clean paper towel, apply heated sealing disk pressing the centre and then screw the meal band on - fingertip tight.

Process in hot water bath for 20 minutes and let water cool 5-10 minutes before removing to a quiet place to cool undisturbed. Let cool overnight and check seals before storing in a cool dark place. Use within six months to a year.

Makes enough to fill a good 5 x 500ml (mason style) jars or about 10 x 250ml (jam style) jars.


"Blessed relief for Mother and the other women in the household!"

- Heinz slogan when it introduced its commercial version of ketchup in 1876.


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