Tomato Ketchup

makes approx 750ml (1¼ pints) 2-3 small jars

Recipe supplied by Kilner


  • 1kg (2¼ lb) ripe tomatoes, roughly chopped
  • 1 carrot chopped
  • 1 small onion chopped
  • 1 celery stick chopped
  • Good pinch of ground cloves
  • 1 large bay leaf
  • 2 mace blades
  • 1 tsp sea salt
  • 150ml. (5fl. oz) red wine vinegar
  • 60g (20oz) light soft brown sugar


  1. Put all ingredients except the sugar in a preserving pan or a large heavy-based, stainless steel saucepan. Bring to boil, reduce the heat, cover and simmer for 30 minutes. Remove the lid and cook for a further 15 minutes, stirring occasionally.
  2. Discard the mace and bay leaf. Pure the mixture in a blender or food processor, then rub it through a nylon sieve back into the rinsed-out pan.
  3. Stir in the sugar, bring back to the boil and boil, stirring all the time, for 5 minutes until the sauce is the consistency of thick cream.
  4. Pour into warm sterilized screw-topped jars with non-metallic or vinegar-proof lids. Cover with waxed paper discs, cool, seal and label. Store in a cool, dark place for up to 3 months. Once opened store in the refrigerator.

Tip: This can be stored for 3 months.