The recipe below is from "The all New Square Foot Gardener Cookbook" that Jennifer made and shared on my Facebook page. I saw the final picture of Jennifer's work and her description of the flavor sold me.
- 4 pounds tomatoes, stem end cut out, quarted, seeds squeezed out (about 16-20 medium tomatoes)
- 1 or 2 pc. onions, cut into chunks
- 1 or 2 pc. sweet red bell peppers, cored, deseeded, quartered
- 1 1/2 cups white or cider vinegar
- 1 cup brown sugar
- 2 t salt
- 2 t dry mustard
- 1/2 t whole allspice berries
- 1/2 t whole cloves
- Pinch of red pepper flakes or 1 inch segment of dried red pepper
- 1 pc. cinnamon stick, broken
Grind, process or puree the tomatoes, onions, and peppers in a blender or food processor, working in batches.
Pour the mixture into a large pot. Add vinegar, sugar, salt and mustard. Put allspice, cloves, pepper and cinnamon into a clothbag or cheesecloth. Add to the pan.
Bring mixture to a boil over medium heat. Reduce heat to slow and simmer, uncovered, for an hour or until the volume is reduced by half, stirring often.
Cook until the consistency and flavor is where you want.
Remove spice bag and ladle the ketchup into hot jars, leaving 1/2" headspace.
Wipe rims of jars and add hot lids/rings. Process in water bath for 10 minutes.
Makes 2-4 pints