Tomato and apple ketchup

Name: Tomato and apple ketchup
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 2 Bay leaves; 3 Stem(s) Thyme; 4 Cloves; 5 Coriander seeds; 10 Peppercorns; 2 kg Meat Tomatoes; 1 (approx. 350 g) Vegetable Onion; 1 kg Apples; 100 g demerara sugar; 250 ml Cider vinegar; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Salt; 1 Tea bags

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

2 Bay leaves
3 Stem(s) Thyme
4 Cloves
5 Coriander seeds
10 Peppercorns
2 kg Meat Tomatoes
1 (approx. 350 g) Vegetable Onion
1 kg Apples
100 g demerara sugar
250 ml Cider vinegar
7-10 Tbsp grated nutmeg
7-10 Tbsp Salt
1 Tea bags

Directions

1
Fill herbs and spices into a tea bag, close well. Wash, clean and cut the tomatoes into pieces. Peel and chop onion. Wash, quarter, core and chop apples. Put everything with sugar, vinegar, nutmeg and 2 teaspoons salt in a large pot. Bring to the boil and simmer for about 1 hour, stirring several times
2
Remove tea bags with the spices. Puree the contents of the pot and pass through a coarse sieve into a pot. Season again, bring to the boil and simmer for about 5 minutes. Immediately fill into sterilized glasses or bottles and close them. Ketchup keeps for about 6 months if stored in a cool and dark place.
3
Per bottle approx. 1380 kJ, 330 kcal. E 7 g, F 3 g, KH 67 g