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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 2 |
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This is really good on pork, chicken and burgers, both for grilling or serving at the table. Please note it makes 7 to 8 cups, so the jar and jar size amount is up to you. Ingredients:
1 cup golden raisin |
1 cup chopped onion |
4 cloves garlic |
2/3 cup tomato paste |
8 large ripe bananas |
2 2/3 cups white vinegar |
4 cups water (you might need a bit more) |
1 cup packed brown sugar |
1 teaspoon salt |
1 1/2 teaspoons cayenne |
1/2 cup light corn syrup |
4 teaspoons ground allspice |
1 1/2 teaspoons ground cinnamon |
1 1/2 teaspoons grated nutmeg |
1 1/2 teaspoons ground black pepper |
1 teaspoon ground cloves |
1/3 cup jamacian dark rum |
Directions:
1. In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
2. Whirl to smooth.
3. Scrape into a large stainless or enamel pot.
4. Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
5. Bring to a boil stirring constantly.
6. Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
7. If the ketchup is trying to stick to the bottom of pan, add a small bit of water.
8. Add remaining ingredients except rum and cook for another 15 minutes.
9. Test ketchup on a frozen plate.
10. If no liquid forms around the dollop your ready to: Add the Rum.
11. Return to a boil stirring constantly, and remove from heat.
12. Ladle into clean, hot jars leaving 1/4 inch head space.
13. Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
14. Allow to ripen for 1 month before using.
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