Peach Ketchup

by Amy Sherman
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peachketchupI can, can you? Sure you can! Canning is not hard to do at all, especially if you pick a really easy project like canning fruit. This year I received a box of luscious peaches from Washington state. They were perfectly ripe, but a bit crushed in spots due to poor handling in transit. Instead of canning slices or halves, I used the fruit—some perfect and some not so perfect—to make peach ketchup!

Peach ketchup is a lovely peachy color, but it tastes very much like tomato ketchup. Taste it before you can it, and adjust the spices and sugar to suit yourself. Use really great tasting fruit, it should not be brown or overripe, but if it is soft in spots, that's ok. Use the tangy sweet and sour ketchup just as you would regular tomato ketchup. It’s particularly great on potatoes.

Sweet Preservation ia a great go-to resource for canning and freezing stone fruits, offering how-to-tips, recipes, health information, customizable canning jar labels and more.

Peach Ketchup
Makes 8 1/2 pint jars

5 lbs fresh ripe peaches, pitted and peeled and cut into chunks*
2 - 3 cups brown sugar (start with 2 cups and add more to taste)
2 cups apple cider vinegar
1 Tablespoon onion powder
1 Tablespoon ground ginger
2 teaspoons mustard powder
1/2 teaspoon ground cloves
1 teaspoon grated nutmeg
1 Tablespoon kosher salt

In a large pot, bring peaches, apple cider vinegar, brown sugar, seasonings to a simmer over high heat. Reduce heat to medium, and simmer about until peaches are very soft about 15 minutes.

Using a slotted spoon, transfer the peaches to a blender or food processor. Process until pureed and return the peach puree to the pot. Gently simmer and reduce for hour and mixture is thickened.

Transfer peach ketchup to hot sterilized canning jars. Wipe rims and seal with clean lids and rings. Process 15 minutes in a boiling water bath or according to manufacturers' instructions. Let cool to room temperature and store. Open jars should be stored in the refrigerator, just like tomato ketchup.

*To peel the peaches you can score, blanch, and shock the fruit, but I find a very sharp vegetable peeler also works great and is much less bother.

Enjoy!

 

Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy

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