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LOCATION: Recipes >> Preserving >> Peach Ketchup

Print this Recipe    Peach Ketchup

5 lbs ripe peaches, peeled, pitted and chopped
2 1/2 cups champagne or other white wine vinegar of 5% acidity
1 tsp. salt
1 lb brown sugar
1 small vanilla bean
2 2-inch strips orange zest
1 tsp mustard seed
1 cinnamon stick
1 1/2-inch slice peeled ginger root
1 tsp whole cloves
1 nutmeg, cracked (tap carefully with a small hammer)
1 tsp juniper berries

Combine the chopped peaches, vinegar, salt, and brown sugar in a
4 quart pot. Tie the remaining ingredients in several layers of
cheesecloth and add this to the pot. Over high heat, bring the
ingredients to a boil. Reduce the heat to medium, cover, and simmer
until the peaches are extremely soft--about 30 minutes.

With a slotted spoon, transfer the peaches to a fine sieve and push
them through, or put in a blender or food processor and puree them.
Return the pureed peaches to the pot with the cooking liquid and
tied spices. Simmer the mixture, uncovered until quite thick--about
1 hour. Remove the tied spices and the froth from the top, using
a shallow spoon.

Ladle the ketchup into five or six sterilized, still-hot half-pint
jars. Wipe rims and cap immediately with still-hot lids, plus
rings. Process in a boiling water bathfor 15 minutes. Makes 5 to
6 cups


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