|Autumn Olive Ketchup|
Autumn Olive Ketchup
3 quarts Autumn Olives, rinsed but you do not have to take the little stem off
1/2 cup vinegar
2 teaspoons salt
1 cup sugar
3/4 teaspoon allspice
1 head garlic, crushed
Add ingredients to a large pot. Simmer for half an hour, berries should be releasing their juices.
Strain mixture through a fine mesh strainer into a smaller sauce pan to remove seeds and skin. Straining will significantly reduce volume.
Prepare three half pint jars and ladle ketchup into them, leaving 1/2 inch headspace. Water bath 15 minutes.
Makes three half pints.