Elements:
5 cups pureed (skin-on*) nectarines (about 8 giant nectarines)
1/2 teaspoon granulated garlic
1 cup sugar
1 1/4 cup white wine vinegar
3/4 cup water
2 teaspoons kosher salt
1/2 teaspoon cinnamon
1 teaspoon floor mustard
1 teaspoon floor ginger
1/2 teaspoon allspice
1/2 teaspoon floor jalapeno
Instructions:
Prep your jars/lids. Place all substances in a heavy-bottomed nonreactive pot. Convey to a rolling boil and prepare dinner till thickened to ketchup consistency**, about 20-Half-hour. Ladle into pint jars leaving 1/4 inch headroom. Course of in a sizzling water bathtub for 10 minutes. I used my electrical canner for this step however a conventional canning pot on the range is ok too. When you’d prefer to skip the canning step, you possibly can refrigerate the ketchup as much as 6 weeks.
*When you should not have a excessive powered blender, you might wish to peel your nectarines.
*The sauce does thicken up a bit upon cooling. You possibly can place a small quantity on a dish and chill it within the fridge (whilst you’re cooking the ketchup) to test the cooled consistency in the event you’d like.
Yield: about 4 8-oz jars
Notice: A terrific supply for canning info is the Blue E book information to preserving. I extremely advocate it for studying methods to can. Listed here are a few of my different favourite canning books and provides.
My ideas:
These nectarines got here in a field with their furry cousins, the peach all the best way from the west coast courtesy of the Washington State Fruit Fee, masterminds behind Candy Preservation. I really like nectarines a lot. I look ahead them eagerly yearly and this 12 months’s nectarines (each regionally and from Washington) have been so juicy! I’ve canned chile pickled nectarines, ginger-cardamom nectarine jam, nectarine barbecue sauce and nectarine-apricot butter earlier than however by no means nectarine ketchup. Clearly, this was an oversight on my half, you know the way a lot I really like fruit ketchup (and detest tomato ketchup). What was I considering? What was I going to slather on burgers and dip my tots on this winter? This needed to be remedied. So I whipped up this simple ketchup that is filled with spices (together with dry mustard which appears nearly perverse to place into ketchup!) and recent, juicy nectarines. It’s the hit of sunshine your burgers, tots and canines want.
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