Fruit of the vine Ketchup

A delicious blend of tomatoes and fruit gives this ketchup a unique taste


  • 4 cups (1000 ml) prepared tomatoes, about 2 lb (1 kg), 8 medium
  • 4 cups (1000 ml) chopped peaches, about 2.5 lb (1.1 kg), 8-10 medium
  • 2 cups (500 ml) chopped apples, about 4 medium
  • 1 cup (250 ml) finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup (250 ml) liquid honey
  • 1/2 cup (125 ml) white vinegar
  • 2 tsp (10 ml) dry mustard
  • 1 tsp (5 ml) Each: salt, pepper, and ground cloves
  • 1/2 tsp (2 ml) ground allspice
  • 1/4 tsp (1 ml) cayenne pepper


  • Place 4 clean 250 or 236 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Blanch, peel and chop tomatoes and peaches. Measure 4 cups (1000 ml) each. Peel, core and chop apple; measure 2 cups (500 ml).

  • Combine prepared tomatoes, peaches and apples in a large stainless steel saucepan. Heat gently, mashing fruit until juices flow.

  • Add onion and garlic. Bring to a boil, cover and boil gently 10 minutes.

  • Press cooked mixture through a sieve to yield 5 cups (1250 ml). Return to saucepan; add honey, vinegar, mustard, salt, pepper, cloves, allspice and cayenne pepper. Bring to a boil; boil gently, stirring occasionally, uncovered, 45 minutes or until desired consistency is reached.

  • Ladle ketchup into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more ketchup. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining ketchup.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.