CHUNKY HOMEMADE TOMATO KETCHUP

4 pounds slightly overripe tomatoes, seeded, cored and chopped
1 large onion, very finely chopped
2/3 cup cider vinegar
3 tablespoons dark brown sugar
2 garlic cloves, very finely chopped
2 teaspoons salt
1 teaspoon powdered (dry) mustard
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground mace
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

Combine all ingredients in a large saucepan. Bring to a boil, then reduce heat to moderately low. Simmer, partially covered, for an hour. Stir often and be sure ketchup doesn't scorch.

Adjust seasonings and add more sugar or vinegar if you wish. Continue to simmer if not thickened.

Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace. Cover jars loosely with new, two- piece lids. Let jars stand until ketchup cools and lids are slightly indented in center.

Screw jars tightly closed and store in refrigerator. Ketchup will keep well (under refrigeration) for up to 6 months.


Makes 1 1/2 pints
Source: The Daily Camera, Boulder, Colorado