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LOCATION: Recipes >> Preserving >> It's very yummy. When I make it again I'll use less tomatoe paste and

Print this Recipe    It's very yummy. When I make it again I'll use less tomatoe paste and

make it more banana-y. I also left out the corn syrup.

Hot and Spicy Banana Ketchup

I have made this omitting the tomato paste for friends who
have allergies, and it was quite successful. The flavor is
sort of Carribean. It works quite well on burgers, with
poultry and pork, and can even be part of a fruit salad
dressing.

1 C raisins, dark or golden
3/4 C coarsely chopped onions
3-4 large cloves of garlic, peeled
2/3 C tomato paste
2 2/3 C white vinegar or cider vinegar
3 lbs (about 8 large) ripe, fragrant bananas
4-6 C water
1 C packed brown sugar
1T salt
1t ground hot red pepper
1/2 C light corn syrup
4t ground allspice
1 1/2t ground cinnamon
1 1/2t grated nutmeg
1 t fresh ground black pepper
1/2 t ground cloves
1/4-1/3 C dark Jamaican rum

Combine the first four ingredients in a blender or
food processor and puree until smooth, adding some
of the vinegar, as necessary, to help the job along.
Scrape the puree into a preserving pan.

Peel the bananas, cut them into chunks, and puree them
in turn, adding some vinegar to help. Add the puree to
the mixture in the pan. Add the remaining vinegar, 4 C
of the water, the brown sugar, salt, and hot red pepper.

Bring the mixture to a boil over medium-high heat, stirring
frequently. Lower the heat to medium low and cook
uncovered 1 1/4 hours, stirring often. If there is a threat
of sticking, add some more water, up to 2 C.

Add the remaining ingredients, except the rum. Continue to
cook, stirring frequently, for 15 minutes longer, or until
it is thick enough to coat a metal spoon. To test the
consistency further, spoon a little ketchup onto a cold
saucer, and let it cool; if no liquid emerges around the
dollop,, the ketchup has thickened enough.

Puree the ketchup again in a blender or food processor,
until it is satin smooth, or force it through a sieve.
Rinse out the preserving pan and return the ketchup to it.
Taste and correct seasoning, bearing in mind that the
aromatic spices will become more intense with time.

Bring the ketchup to a boil again over medium heat, stirring
constantly. Add the rum. Remove from heat.

Ladle the hot ketchup into hot jars, leaving a 1/4 inch
headspace. Adjust lids and process 20 minutes in a boiling
water bath for pints, 15 minutes for half pints.
Theketchup will be ready to serve after 2 weeks, but it will
continue to improve in the jar for a month or so.

Yields about 7 cups.

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