3 1/2 lbs. tomatoes (washed and sliced)
2 medium onions (sliced)
1/8 clove garlic
1/2 bay leaf
1/2 red pepper
1/4 c unsweetened fruit juice (white grape, pear, or apple)
1 tsp. whole allspice
1 tsp. whole cloves
1 tsp. whole mace
1 tsp. celery seeds
1 tsp. black peppercorns
1/2 inch cinnamon stick
1/2 C. lemon juice
Pinch of cayenne pepper
- Boil tomatoes, onion, garlic, bay leaf and red pepper until soft. Add fruit juice.
- Mix spices (allspice, cloves, mace, celery seed, peppercorns and cinnamon) and put them into a small cloth spice bag. Add spice bag to mixture, boiling quickly, and stirring frequently until it reduces to half the quantity.
- Take out the spice bag. Add lemon juice and cayenne pepper. Continue boiling for 10 more minutes.
- Bottle ketchup in clean jars with 3⁄4 inch of space above for expansion. Seal and freeze immediately.
Always refrigerate container that is currently in use.