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Peach Ketchup


  • 5 pounds ripe peaches, peeled, pitted and chopped
  • 2 1/2 cups champagne or other white wine vinegar of 5% acidity
  • 1 teaspoon salt
  • 1 pound 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

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 cap immediately with still-hot lids, plus rings. Process in a boiling water bathfor 15 minutes. Makes 5 to 6 cups

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