BARBECUE CHIPOTLE CHILLI KETCHUP

CANNING

 Homegrown tomatoes always means an end of season years batch of homemade tomato ketchup, this year my son wanted to make a barbecue chilli ketchup, good choice.

Ingredients 

(yields 7 x 350ml bottles)

Stage One

3kg tomatoes halved

4 white onions roughly chopped

1 red pepper deseeded and roughly chopped

1 clove garlic crushed

1 bay leaf

10 whole peppercorns

5 whole cloves

15 all spice berries crushed

1 tsp celery seeds

1 tsp ground cinnamon 

1 tsp mustard powder

1 tsp ground mace

1 tsp smoked paprika

Stage Two

300-400g soft dark brown sugar

130ml apple cider vinegar

3 tbsp dried chipotle chilli flakes

1 tbsp Worcestershire sauce

6 tbsp yellow hot dog mustard

In a large heavy based saucepan place all the first stage ingredients, over a medium heat simmer for approximately 1–2 hours until all soft and pulpy.  Strain through a fine mesh sieve, pushing all the pulp through with the back of a ladle.  Discard the pulp, I put mine in the compost.

Return the tomato juice to the pan and on a medium hot heat simmer until reduce by half and generously coats the back of a spoon. Turn down to a low simmer.

The ketchup is now ready for stage two.  Add half the sugar and all of the rest of the ingredients, stir to combine, taste and adjust the flavour with the sugar until the sweetness and acid are balance for you.

Heat your jars and lids in a pre heated oven 150 C / 290 F for 5 minutes to sterilise, using a funnel pour your barbecue ketchup into your bottles, seal with the lid and leave to cool on the side.

Once cooled check the depressed lid button has depressed, this confirms a safe seal, your jars can now be stored in the larder for around a year, not that our batch of ketchup last that long.