Best homemade ketchup

    4 hours

    If you're lucky enough to have a glut of tomatoes, this homemade tomato ketchup is a great way to preserve their sunny flavour for enjoyment year round. Your burgers will thank you for it!

    26 people made this

    Makes: 5 (500ml) jars

    • 5kg tomatoes
    • 1 tablespoon oil
    • 1 large onion, finely grated
    • 500g granulated sugar
    • 75ml white wine vinegar
    • 3 tablespoons prepared mustard
    • 2 tablespoons salt
    • 1 teaspoon ground nutmeg
    • 5 whole cloves, ground
    • 5 allspice berries, ground
    • black pepper to taste

    Prep:20min  ›  Cook:3hr40min  ›  Ready in:4hr 

    1. Score the top and bottom of each tomato. Place in a large bowl or pan and pour over freshly boiled water from the kettle. Let sit for several minutes, then drain. Peel the tomatoes and cut out the core. Finally, pass the tomatoes through a fine sieve.
    2. Heat the oil in a large saucepan over medium heat. Add the grated onion and cook till softened and the liquid has evaporated. Add the tomatoes along with all of the remaining ingredients. Mix well and cook gently, uncovered, for 2 to 3 hours over low heat.
    3. Fill sterilised jars with the hot ketchup, leaving 5mm headspace. Seal with sterilised lids.
    4. Transfer jars to a large pan lined with a tea towel. Pour in water to just below the lids. Cover and bring to the boil. Boil for 10 minutes.
    5. Remove from heat and allow to cool in the water bath before removing to a work surface to cool overnight. Any jars that have not sealed properly should be refrigerated and used within 2 weeks. All sealed jars can be kept in a cool, dark place until opened.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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