Ketchup aux Fruits
A chunky autumn relish of tomatoes, peaches, pears, apples and onions cooked down with vinegar and spice.
- Prep
- 40 min
- Cook
- 120 min
- Total
- 160 min
- Servings
- 60
- Difficulty
- Easy
- Calories
- 35 kcal
Equipment
- •Large preserving pan
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 35 kcal
- fat
- 0 g
- carbs
- 8 g
- protein
- 0 g
- calories
- 35
Instructions
- 1
Put all the fruit and vegetables in a large pan with the vinegar, sugar, salt and spice bag.
- 2
Bring to the boil, then simmer uncovered for 2 hours, stirring often.
- 3
Cook until thick enough that a spoon drawn across the base leaves a trail.
- 4
Remove the spice bag and check the sweet-sour balance.
- 5
Pot into hot sterilised jars and seal.
- 6
Leave at least two weeks before opening so the flavours settle.
Chef's tips
Stir more often as it thickens; the sugar catches quickly at the end.
Ingredient substitutions
- peaches → extra pears or plums
Storage
Sealed jars keep 12 months; refrigerate after opening.
Common mistakes to avoid
- •Under-reducing, leaving a watery relish
Serving suggestions
Cooked Ketchup aux Fruits?
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