Tomato Catsup

Oxmoor House
3 pints


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1 gallon finely chopped, peeled tomatoes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 1/2 cups sugar
1 tablespoon plus 1 1/2 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground cloves
1 teaspoon ground ginger
1/2 cup vinegar


Combine all ingredients in a large stockpot; bring to a boil, stirring frequently. Continue to boil, uncovered, 2 hours, stirring occasionally. Press tomato mixture through a sieve; return strained mixture to stockpot. Bring to a boil. Boil gently 2 hours, stirring occasionally.

Quickly ladle catsup into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process catsup in boiling-water bath 20 minutes.

Created date

February 2010