Ingredients
5 pounds ripe peaches, peeled, pitted and chopped
2-1/2 cups champagne or other white wine vinegar of 5% acidity
1 tsp salt
1 lb brown sugar
1 small vanilla bean
2 2-inch strips orange zest
1 tsp mustard seed
1 cinnamon stick
1-1/2-inch slice peeled ginger root
1 tsp whole cloves
1 nutmeg, cracked (tap carefully with a small hammer)
1 tsp juniper berries
Instructions
Combine the chopped peaches, vinegar, salt, and brown sugar in a 4-quart pot. Tie the remaining ingredients in several layers of cheesecloth and add this to the pot.
Over high heat, bring the ingredients to a boil. Reduce the heat to medium, cover, and simmer until the peaches are extremely soft -- about 30 minutes. With a slotted spoon, transfer the peaches to a fine sieve and push them through, or put in a blender or food processor and puree them.
Return the pureed peaches to the pot with the cooking liquid and tied spices. Simmer the mixture, uncovered until quite thick -- about 1 hour. Remove the tied spices and the froth from the top, using a shallow spoon.
Ladle the ketchup into five or six sterilized, still-hot half-pint jars. Wipe rims and seal immediately with still-hot lids, plus rings. Process in a boiling water bath for 15 minutes.
Great with pork or chicken.
Yield: 5 to 6 cups
Credits
Recipe from: Author unknown
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