Friday, July 10, 2015

Blackberry Ketchup!

Blackberry ketchup.  Really!  I would eat it on a hot dog.  It's good!  Before the invention of supermarkets and the decline of home canning, fruit ketchups were much more common. 

Blackberry Ketchup


4 quarts blackberries
2 lbs brown sugar
1 1/2 c vinegar
2 onions, chopped
1 tablespoon minced garlic
2 teaspoons ground cloves
2 teaspoons cinnamon
1/2 teaspoon nutmeg


Mix all ingredients in large pot.  Cook slowly for 1 1/2 hours.  Use an immersion stick blender to blend berries.  You will see seeds floating in syrup.

Strain mixture through a fine mesh strainer into a bowl. You may need to scrape the strainer with spoon to dislodge seeds so liquid can go through.  Strain several cups at a time and rinse off strainer between strains to make it easier. When finished, wash original pot.  Return mixture to pot. Return to stove.  Continue simmering for 1 1/2 hours more, mixing occasionally.

Ladle into prepared jars.  Wipe rims with paper towel dampened with water/vinegar mixture.  Seal.  Water bath 15 minutes.

Makes about 5 pints.

1 comment:

  1. This looks so good! We have a restaurant where I live that has a blackberry habanero ketchup, and it is so tasty! Any thoughts on how I would add some habanero to this for a little heat? Thanks!