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Sweetening ketchup with dates eliminates unnecessary sugar.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
1 hr
cook:
2 hrs 5 mins
process:
15 mins
total:
3 hrs 20 mins
Servings:
78
Yield:
about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes in a large colander set in sink; drain. In an 8- to 10-qt. stainless-steel, enamel, or nonstick heavy pot combine tomatoes, onion, and cayenne pepper. Bring to boiling, stirring frequently; reduce heat. Simmer, covered, 15 minutes, stirring frequently.

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  • Meanwhile, in a food processor pour hot water over dates. Cover and process until nearly smooth.

  • Press tomato mixture through a food mill; discard seeds and skins. Return tomato mixture to pot. Stir in date puree. Using a ruler, measure depth of mixture. Bring to boiling; reduce heat. Simmer, uncovered, 1 hour and 20 minutes to 2 hours or until mixture is reduced by half, stirring occasionally (depth of mixture should be half of original measure).

  • In a small stainless-steel, enamel, or nonstick heavy saucepan combine remaining ingredients. Bring to boiling. Remove from heat. Strain vinegar mixture through a fine-mesh sieve into tomato mixture; discard spices. Add salt. Simmer, uncovered, 30 minutes more or until desired consistency, stirring frequently.

  • Ladle hot ketchup into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 15 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks. After jars have been opened, store ketchup in refrigerator up to 1 month.

To Freeze

Prepare as directed through Step 4. Place pot in a sink filled with ice water; stir mixture to cool. Ladle ketchup into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and freeze up to 10 months.

Nutrition Facts

15 calories; carbohydrates 3g; insoluble fiber 1g; sugars 3g; vitamin a 392.7IU; vitamin c 6.5mg; riboflavin 26mg; niacin equivalents 0.3mg; folate 7.5mcg; sodium 92mg; potassium 125mg; calcium 6mg; iron 0.2mg.
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