Fruit Ketchup – Ketchup aux Fruits

INGREDIENTS|
1 Liter (4 cups) peeled and chopped tomatoes (San Marzano work beautifully)
1 Liter (4 cups) peaches peeled, pit removed and roughly chopped
500 Ml (2 cups) peeled apples and roughly chopped
250 Ml (1 Cup) onion roughly chopped
1/4 Liter (1 Cup) cauliflower florets
3 Garlic cloves finely minced
1 Cup Brown Sugar
250 Ml (1 Cup) whine vinegar
2 Teaspoons Dry Mustard
1 Teaspoon Salt – 1 Teaspoon Pepper (I use freshly ground pepper)
1 Teaspoon ground clove
1/2 Teaspoon allspice (Piment de Jamaique) – I often use ground allspice, which I use 1 Teaspoon
1 Teaspoon white Mustard seeds
1/4 Teaspoon Cayenne pepper or Espelette

METHOD
The most complicated part of this recipe is chopping the fruits and vegetables. Once done, pour all the ingredients in a heavy base pot and set the heat to high. Bring the mixture to a boil and then reduce the heat to medium low and cook for about an hour. Stir every now and then to check on the consistency. The mixture will appear very liquid, but the addition of brown sugar will help thicken the ketchup.
It is that simple. After an hour, the mixture should start to thicken and have the density of thick tomato ketchup.
I use Mason jars and put them in the dishwasher. As soon as the cycle is done, use the hot jars and pour the ketchup and seal properly. Leave at room temperature and when they are cool enough, place them in the fridge for a few days, until they have had a chance to ‘mature’.
Serve with grilled meat, terrines, patés, meat pies…
Makes about 4 medium size jars.
Most people prefer to cover all the spices in cheese cloth, but I personally prefer to leave them loose and truly impart their flavours throughout.