Makes 4 x 500ml kilner jars
3.75kg ripe tomatoes roughly chopped
3 medium onions roughly chopped
6 garlic cloves sliced
200ml cider vinegar
200ml malt vinegar
200g light muscavado sugar
1 tbsp flaked sea salt
1 tsp english mustard
1 tsp ground cloves
1 1 /2 tsp ground allspice
1 tsp ginger
2 cinnamon sticks
2 tsp celery salt
1 tsp ground white pepper
Put the tomatoes, onions and garlic into a large saucepan, pour in both
vinegars then add the sugar, sea salt, mustard, spices, celery salt,
and pepper, place over a medium heat and slowly bring to boil, stirring
constantly until the sugar has dissolved, reduce the heat, cover the pan
loosely with a lid and simmer for 3 - 3 1/2 hours
when ketchup is
cooked the liquid should be reduced and tomatoes pulpy, remove pan from
heat and remove cinnamon sticks, cool for 10 mins and blitz with hand
mixer
sieve the tomato ketchup then discard skins and seeds
place the liquid back in the pan and on medium heat simmer, stirring constantly for 2 - 3 minutes
pour sauce into jars and leave for 30 minutes before sealing
