This is a proven and extremely tasty tomato and cherry ketchup! Ingredients:
400 g of cherries (fresh or frozen),
300 g of onion,
2-3 cloves of garlic,
1 red hot pepper,
1/4 l balsamic vinegar,
(or red wine),
800 g canned tomato puree,
(or baked and peeled fresh tomatoes in the oven),
140 g of tomato concentrate (from a tube),
2 level teaspoons of ground cardamom,
4 tablespoons of chopped parsley,
500 g of sugar,
salt to taste,
pepper to taste.
Preparation:
Wash cherries, drain, remove pits and chop finely (at least into quarters). Clean the onion and garlic and chop finely. Wash the pepper, clean it from the seeds and also finely chop it.
Mix fruits, vegetables, tomato concentrate, vinegar and spices with sugar in a cooking vessel. Bring to a boil, stirring constantly. When the mixture boils, cook with further stirring until the mass becomes completely thick. Add salt to taste and pepper, stir, remove from the stove and immediately pour into the prepared jars.
Close the jars well with the lids and turn them with the lids down. Leave them like that for 5-10 minutes, turn them over and let them cool down.
The jars are prepared by washing them, drying them well and putting them in the oven, at the lowest temperature, to warm them up, so that they don’t burst when you pour hot ketchup into them.
Before closing the jar, it is good to coat the lid and rim of the jar with alcohol, so that the jar and lid are disinfected and the ketchup lasts longer.
When you immediately turn the jars with hot contents upside down, with the lid down, you achieve that the jar is hermetically sealed and the contents remain fresh for a year, until opening.
source internet
