6 medium tomatoes, peeled and quartered (3 pounds)
1 tablespoon salt
1 teaspoon whole cloves
1 teaspoon whole allspice
1 (3-inch) cinnamon stick, broken
1 1/2 cups sugar
2 cups finely chopped onion
1 cup chopped celery
1 1/2 cups white vinegar
1 tablespoon maple syrup
2 medium Rome apples, peeled and quartered
1 medium pear, peeled and quartered
1 (8.25-ounce) can sliced peaches in light syrup, drained
How to Make It
Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
Note: Pioneer Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.