Mamaw Hampton’s Ketchup Recipe
Ingredients:
- 4 cups ripe tomatoes, chopped (or 2 cans of crushed tomatoes)
- 1 cup onion, finely chopped
- 1 cup apple cider vinegar
- 1 cup brown sugar (light or dark, based on preference)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
Instructions:
- Prepare the Tomatoes:
- If using fresh tomatoes, start by blanching them to remove the skins. Bring a pot of water to a boil, score the bottom of each tomato with an “X,” and drop them into the boiling water for about 30 seconds. Remove and place in an ice bath. Once cool, peel the skins off and chop the tomatoes.
- Cook the Base:
- In a large saucepan or pot, combine the chopped tomatoes, onion, and apple cider vinegar. Bring to a simmer over medium heat. Cook for about 30-40 minutes, stirring occasionally, until the mixture thickens slightly.
- Blend the Mixture:
- Once the tomato and onion mixture has cooked down, remove it from heat and let it cool slightly. Using an immersion blender, blend the mixture until smooth. Alternatively, you can transfer it in batches to a regular blender. Be careful with the hot mixture!
- Add the Sweetness and Spices:
- Return the blended mixture to the pot over medium heat. Stir in the brown sugar, salt, black pepper, cinnamon, allspice, garlic powder, mustard powder, cayenne pepper, Worcestershire sauce, and lemon juice. Mix well to combine all ingredients.
- Simmer the Ketchup:
- Reduce the heat to low and let the ketchup simmer uncovered for about 1 to 1.5 hours. Stir occasionally to prevent sticking. The ketchup should thicken significantly. If it’s not thickening as desired, you can increase the heat slightly but be cautious not to burn it.
- Taste and Adjust:
- After simmering, taste the ketchup and adjust the seasoning as needed. You might want to add more salt, sugar, or spices depending on your preference. This is your opportunity to make it just right!
- Preserve the Ketchup:
- Once the ketchup has reached your desired consistency and flavor, it’s time to can it. Prepare your canning jars and lids by sterilizing them in boiling water or the dishwasher. Fill each jar with hot ketchup, leaving about 1/2 inch of headspace at the top. Wipe the rims with a clean cloth to remove any residue, then seal with the lids.
- Process the Jars:
- Process the jars in a boiling water bath for 15-20 minutes. This step is crucial for preserving the ketchup and ensuring it lasts for months. Adjust the processing time based on your altitude if necessary.
- Cool and Store:
- After processing, carefully remove the jars and let them cool completely on a clean towel or wire rack. As the jars cool, you should hear the satisfying “pop” of the lids sealing. Once cooled, check the seals by pressing down in the center of the lid; it shouldn’t pop back. Store any unsealed jars in the refrigerator and use them first.
- Enjoy:
- Your homemade Mamaw Hampton’s Ketchup is ready to use! Enjoy it as a condiment with burgers, fries, and sandwiches, or use it in your favorite recipes that call for ketchup.
Tips:
- Storage: Properly canned ketchup can last up to a year in a cool, dark place. Once opened, refrigerate and use within a few months.
- Flavor Variations: Feel free to experiment with additional spices like smoked paprika or chipotle powder for a smoky flavor.
- Serving Suggestions: Besides using it as a condiment, try incorporating it into barbecue sauces, marinades, or as a base for homemade baked beans.
Mamaw Hampton’s Ketchup is more than just a condiment; it’s a cherished recipe that brings memories of home cooking and family gatherings. Enjoy making this delightful ketchup and sharing it with your loved ones!
