If you would like to get in contact with me, please email michelle@jammymich.co.uk and I will get back to you as soon as possible.
Jammymich – The Trials and Tribulations of a Jam Maker
Recipes, tips and advice for jam and chutney making enthusiasts
If you would like to get in contact with me, please email michelle@jammymich.co.uk and I will get back to you as soon as possible.
Hi Michelle
Silvana suggested i contact you. trying to ween the kids off heinz and looking for a recipe for homemade ketchup. Any suggestions greatfully received
thanks
andy
Hi Andy, I’ll send some ketchup recipe ideas to you over the weekend.
All the best
Michelle
Hi Andy
Here’s a tomato ketchup recipe for you. I would use a sweet smoked paprika unless you prefer a little more heat. You can alter the spices as you wish, maybe a little cayenne pepper or cinnamon? Hope you like it. Let me know if you need any further info.
900g ripe tomatoes (or tinned Italian plum tomatoes)
225g onions or shallots
2cm piece of fresh root ginger – peeled
2 garlic cloves – peeled
150ml cider vinegar
40g soft brown sugar
1tsp paprika
1tsp sea salt
½ tsp ground white pepper
Roughly chop the tomatoes, onions, garlic and ginger. Put them all in a large pan and slowly bring to the boil. Reduce the heat, cover and simmer for about 20 minutes stirring frequently until the onions have softened.
Spoon the mixture through a sieve and press into a new pan using the back of a wooden spoon.
Put the mixture back on the heat and bring to boil.
Reduce the heat and simmer for 45 minutes or until the mixture has reduced by half.
Add the vinegar, sugar, spices and salt and simmer for another 45 minutes. Stir frequently until the mixture has reduced and thickened. (Note: The mixture doesn’t have to be a thick as you imagine, it will thicken once it has cooled down).
Ladle into hot sterilised bottles, leaving a gap of about 2.5cm at the top of the bottle.
The shelf life will depend on whether you heat treat the bottles afterwards. If you decide not to heat treat the finished ketchup after bottling, it will last 2 months in the fridge. If you want to spend extra time heat treating the ketchup it will last around 2 years.
To heat treat your bottles, place a tea towel on the bottom of a large deep pan and then put the bottles on top. You don’t want the bottles to touch each other so thread another tea towel between them. Pour water up to the bottle necks and bring to the boil. Reduce the heat and simmer for 20 minutes. Remove the bottles from the water and allow to cool before labelling and storing in a dark cupboard. Once opened, store in the fridge and use within 2 months.