“I have made a satisfactory dinner of a dish of purslane which I gathered and boiled. Yet, men have come to such a pass that they starve, not for want of necessities, but for want of luxuries.” -Henry David Thoreau
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
Ingredients:
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
Directions:
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.
Labels:
Blackberries,
Canning,
Recipes
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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!
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