Missouri fruit ketchup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Tart fruit (grapes, crabapples and red plums) |
| 1 | cup | Water |
| 4 | cups | Cider vinegar |
| 2 | cups | Sugar |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground allspice |
Directions
Clean fruit, removing stems, cores, and pits. Add water to fruit and simmer, covered, for 30 minutes, or until fruit is tender. Press fruit through a sieve. Pour fruit pulp into a large kettle, add remaining ingredients. Cook over medium heat, stirring frequently, until smooth and very thick. Spoon mixture into hot sterilized glasses. Seal tightly. Cool and store. Makes three 8oz glasses.
Origin: Women's Day Encyclopedia of Cookery, Vol 1, Missouri Section.
Shared by: Sharon Stevens, Feb/94 TO ALL Submitted By JULIE GLEITSMANN SUBJ CATSUP VS KETCHUP On 08-17-95