Caribbeanketchup Recipes

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CARIBBEAN KETCHUP



Caribbean Ketchup image

This is really good on pork, chicken and burgers, both for grilling or serving at the table. Please note it makes 7 to 8 cups, so the jar and jar size amount is up to you.

Provided by Diana Adcock

Categories     Fruit

Time 2h10m

Yield 7-8 cups

Number Of Ingredients 17

1 cup golden raisin
1 cup chopped onion
4 cloves garlic
2/3 cup tomato paste
8 large ripe bananas
2 2/3 cups white vinegar
4 cups water (you might need a bit more)
1 cup packed brown sugar
1 teaspoon salt
1 1/2 teaspoons cayenne
1/2 cup light corn syrup
4 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground black pepper
1 teaspoon ground cloves
1/3 cup jamacian dark rum

Steps:

  • In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
  • Whirl to smooth.
  • Scrape into a large stainless or enamel pot.
  • Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
  • Bring to a boil stirring constantly.
  • Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
  • If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
  • Add remaining ingredients except rum and cook for another 15 minutes.
  • Test ketchup on a frozen plate.
  • If no liquid forms around the dollop your ready to: Add the Rum.
  • Return to a boil stirring constantly, and remove from heat.
  • Ladle into clean, hot jars leaving 1/4 inch head space.
  • Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
  • Allow to ripen for 1 month before using.

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