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.
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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