Homemade Ketchup for Winter

1. 1 Tomatoes≈ $4.67 per kg 550 g
2. 2 Onions≈ $1.60 per kg 80 g
3. 3 Apples≈ $3.50 per kg 60 g
4. 4 Garlic≈ $10.00 per kg 4 g
5. 5 Sugarpack 1 kg ≈ $1.60 40 g
6. 6 Salt 8 g
7. 7 Vinegar 9%pack 500 ml ≈ $1.30 30 ml
8. 8 Cloves to taste
9. 9 Cinnamon to taste
10. 10 Ground black pepper 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the tomatoes¹, onion², and cored apple³ into chunks, then cook in a covered saucepan for 30 minutes until soft.

2. Blend the mixture and press it through a sieve to remove the skins and seeds.

3. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

4. Return the puree to the saucepan, add the sugar⁵, salt, ground cloves, cinnamon, pepper, and minced garlic⁴, then simmer uncovered over low heat for 40 minutes, stirring, until the ketchup has reduced by half.

5. Pour in the vinegar⁷ and heat for 3 minutes.

6. Ladle the hot ketchup into the jar up to the rim, cover with the lid, and sterilize in a pot of hot water for 10 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool; store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 3 weeks.