Delicious homemade ketchup with apples for the winter. and bell pepper with added cinnamon

Ketchup- everyone’s favorite sauce, used with meat, fish, pasta, sausages... We associate modern ketchup with sweet and sour tomato or hot sauce, his recipe necessarily includes tomatoes or tomato paste.

Few people know that ketchup originated in China, which is now the territory of Malaysia. Name kĕchap similar to modern “ketchup”, only there was no trace of tomatoes in it. They called it ketchup fish sauce with pieces of shellfish, anchovies, fruits walnuts, beans, mushrooms, garlic with the addition of wine. It was in this composition that ketchup was brought to England, where it became known as catchup or ketchup.

Americans in the 20th century offered their own recipe tomato ketchup, which is popular these days, but they have added the preservative sodium benzoate. And Henry Heinz went further and industrial production suggested making ketchup not from tomatoes, but from thick tomato paste, in order to increase its shelf life even at room temperature.

The word ketchup in modern cooking is associated precisely with thick sauce. That is why many unscrupulous manufacturers, in order to reduce labor costs for preparing ketchup, began to add starch to the recipe as a thickener.

That is why ketchup is on the list of prohibited products in school canteens and educational institutions.

But we are with you healthy eating! Therefore, let's try to make ketchup at home without tomato paste and starch, from ripe tomatoes. This ketchup can be boiled and stored in the refrigerator, or rolled into jars for the winter. Canned ketchup It is perfectly stored, used as a dressing or as a sauce for various dishes.

Ketchup with apples

Recipe and photo of making tomato ketchup for the winter from our reader Svetlana Burova

Dear friends, I bring to your attention wonderful recipe delicious and very easy to prepare homemade tomato ketchup with apples.

I saw this ketchup recipe from Natalia multivarka-recepti.ru, and it seemed unusual in composition to me. The ketchup recipe had apples in it!

I have always cooked (for over 11 years now) my mother-in-law's recipe with onions and bell peppers. It is incredibly tasty and is in great demand in our family.

Then in the store on the Krasnodar label tomato sauce I read the ingredients and was also surprised that apples are used in making ketchup.

In the first bookmark I put a lot more ingredients than Natalia indicated in her recipe. My slow cooker was overloaded to the brim! The work was not in vain, and the ketchup made from apples and tomatoes turned out very, very tasty.

From specified quantity ingredients in the recipe, I got 4 jars of ketchup, 0.7 liters each.

Ketchup is everyone's favorite sauce that is ideal for meat dishes and potatoes. The quality of sauces on store shelves leaves much to be desired, but home product will consist exclusively of healthy ingredients. Prepare ketchup with apples for the winter and taste familiar dishes will sparkle with new colors.

Fragrant homemade ketchup with apples - tasty alternative store-bought sauces

Ingredients

Tomatoes 5 kilograms Sugar 1 stack Salt 200 milliliters

Number of servings: 1
Cooking time: 2 minutes

Ketchup with apples: classic recipe

The tomatoes should be juicy, firm, but not overripe. Cherry tomatoes are not suitable for cooking; it is best to purchase large varieties. It is better to choose apples with sweet and sour taste, for example, the variety "Antonovka".

You will need:

5 kg fresh tomatoes;
2 large apples;
4 medium-sized onions;
faceted glass of sugar;
spices: cinnamon, cloves, black pepper;
200 ml table vinegar (9%);
salt.

Peel the onion, cut each onion into 4 parts. Wash the apples, remove the core and seeds. Grind tomatoes, onions and apples in a meat grinder. Pour the mixture into a saucepan with a thick bottom and place on slow fire. Cook the sauce for about 2 hours, stirring occasionally.

Next, remove the pan from the heat and let the tomato mass cool slightly. Now is the time to pass the sauce through a sieve to remove the skins of the tomatoes and apples. Add vinegar, spices, sugar and salt to taste to the resulting mixture and cook for about 20 minutes. Homemade ketchup is ready! All that remains is to pour the sauce into sterilized jars or glass bottles and twist.

If there are no fresh tomatoes, you can replace them with tomato juice (2.5 l).

Spicy homemade ketchup with apples

For those who like spicier sauces, there is another option for making ketchup. You will need:

3 kg of fresh tomatoes;
6 medium sized onions;
6 cloves of garlic;
5 sour apples;
hot red pepper to taste;
a glass of granulated sugar;
cloves to taste;
a pinch of cinnamon;
black allspice taste;
faceted glass of table vinegar.

Cut the tomatoes into slices, chop the garlic lengthwise, chop the onion into half rings. Peel the apples from seeds and cut into pieces. Place the prepared ingredients in a wide saucepan and place on low heat. Add sugar, salt and spices to the mixture. Cook the sauce for 1.5-2 hours.

This homemade ketchup recipe is amazing! He always goes out with a bang. Be sure to try it!

A natural product is always more valued by housewives than store-bought additives. This is especially true for ketchups and homemade tomato pastes. Which are simply necessary as an excellent flavor addition to every dish, and if they are also used for the winter, you don’t have to worry about the taste of borscht, goulash and even tomato juice homemade. Therefore, we will write down and put in our culinary notebook several homemade ketchup recipes that we will use for the winter, or simply put in the refrigerator.

Ingredients:

Tomatoes— 3 kg

Apples— 0.5 kg

Bulb onions— 250 grams

Apple cider vinegar— 50 grams

Salt- 1.5 tbsp

Sugar- 1.5 cups

Ground black pepper- 0.3 tsp

Red hot pepper(optional) - 1 pod

How to make ketchup

1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, you will get “Krasnodar” sauce to taste. WITH sour apples the taste is very similar to Heinz. Add garlic and you get Baltimore Admiral ketchup.

2 . Chop tomatoes, onions and apple pulp large pieces. Place all ingredients in a large saucepan.

3. Simmer over medium heat until the onion becomes soft. Stirring occasionally.

4 . Then grind the whole mass in a blender. Pour the ketchup back into the pan.

5 . Add salt, sugar, black and red pepper. Simmer over low heat until desired thickness (about 50 minutes). Be sure to stir the sauce regularly.

6 . 10-15 minutes before ready to remove hot peppers and add apple cider vinegar to ketchup.

7 . Roll into sterilized jars. Leave until completely cooled “under the fur coat”, lids down.

Delicious homemade ketchup is ready

Bon appetit!

Homemade ketchup recipes

Ketchups for the winter

Homemade ketchup “classic”

Tomatoes – 5 kilograms.
Onions – 4 pieces.
Vinegar – 200 grams.
Salt – 4 tablespoons.
Sugar – 2 cups.
Ground cinnamon – 1 teaspoon.
Ground red pepper – 1 teaspoon.
Ground black pepper – 1 teaspoon.

Wash the tomatoes and onions and cut them into 4 parts. Of course, we will first peel the onion. Now take a blender or use a meat grinder to chop all the tomatoes and onions.

Place the rolled tomatoes in a saucepan, cook over low heat for 3 hours, stirring occasionally, since our tomatoes really like to burn. After 3 hours you need to add vinegar and sugar, peppers and salt. This ketchup recipe assumes you have a day to spare because you need to simmer the paste for a total of 6 hours.

After adding spices and seasonings, leave the ketchup on the fire for another 3 hours, don’t forget to stir. After cooking, place in sterilized jars, close with lids and place under a blanket until it cools down.

Homemade tomato and pepper ketchup

Tomatoes – 5 kilograms.
Onions - half a kilogram.
Bulgarian sweet red pepper – 300 grams.
Hot red chili pepper - 2 pieces.
Vinegar (9%) – 100 grams.
Sugar - a glass.
Salt – 2 tablespoons.

Wash the tomatoes and peppers thoroughly. Peel the onions and peppers, and remove the seeds from the chili peppers.

We put it in a saucepan cold water and leave it. Then in a separate pan we boil water in which we blanch our tomatoes. When they are cooked to such a state that the skin peels off well, put them in a bowl with cold water, let cool a little so as not to burn your fingers. Then remove the skin from the tomatoes and cut them into 4 parts.

The pepper needs to be cut into 8 parts. Onion - into 4 parts. Now let's pass all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. The whole mass needs to be mixed and put on fire in a large saucepan. Add salt and sugar, cook over medium heat until foam forms, which we will remove with a slotted spoon. The ketchup should cook on the stove for about half an hour. Stir occasionally, making sure the brew becomes thick.

After 30 minutes, add vinegar, stir and cook for another 10 minutes. Place ketchup in sterilized jars and screw immediately. Until the jars become cold, the ketchup should stand upside down, wrapped in a blanket.

Tomato-plum ketchup (for 5 cans, half liter capacity)

Tomatoes – 2 kilograms.
Onion – 250 grams.
Plum – 1 kilogram.
Pepper, red hot, chili - 3 pieces.
Sugar – 1 glass.
Salt – 2 tablespoons.
Black ground pepper– 2 teaspoons.
Garlic – 150 grams.
Bay leaf – 2 pieces.
Vinegar (9%) – 2 tablespoons.
Parsley - 2 bunches.

Let's prepare the products. Free the plums from the bones and wash them well. Wash the tomatoes and boil in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. Peel and wash the onions and cut them into several pieces. Cut the chili and remove small seeds. Peel the garlic.

Let's pass the tomatoes, plums and onions through a blender or meat grinder. We will cook this mass over low heat for about 2-2.5 hours. Stir occasionally, add sugar and ground pepper, salt and bay leaf.

Rinse the greens and pass through a blender or meat grinder with garlic and chili. Add this mixture to the tomato and plum mixture. Cook for about half an hour, then pour in the vinegar and mix well. Let the paste cool, pour into sterilized jars and screw on the lids. Wrap the ketchup in a blanket and turn it over and place it in a cool place.

Tomato-apple ketchup with spices

Tomatoes – 4 kilograms.
Antonovka apples - half a kilogram.
Onions - half a kilogram.
Vinegar (9%) – 200 grams.
Cloves - 3 pieces.
Cinnamon - half a teaspoon.
Ground red pepper - half a teaspoon.
Salt – 2 tablespoons.
Sugar – 200 grams.

Boil the tomatoes in boiling water for about 5 minutes, remove the skin and cut into small pieces. Peel the onions and apples in the same way, discarding the core in antonovka, then cut into 4 parts. Pass all vegetables through a blender or meat grinder. Place them in a large saucepan and cook over low heat for about 2-2.5 hours.

Stir the mixture periodically, adding sugar, salt, cloves, pepper and cinnamon. Half an hour before it’s ready, pour in the vinegar and stir. Place the ketchup in sterilized jars, roll up the lids, and wrap them in a blanket until they cool down.

Ketchup, homemade with apples and apricots

Tomatoes – 2 kilograms.
Apricots – half a kilogram.
Apples – 1 kilogram, choose sour varieties.
Onions - half a kilogram.
Vinegar – 2 glasses.
Sugar – 700 grams.
Salt – 2 tablespoons.
Garlic – 1 large head.

Wash and peel the tomatoes by pouring boiling water over them. Wash the apples and remove the core with seeds, and also remove the roots. Wash the apricots and remove the pits. Peel the garlic and pass through a press. Peel the onion and cut into small pieces. Pass all the vegetables and fruits through a blender or meat grinder, cook for about 2 hours over low heat, adding salt and sugar, stirring occasionally. 40 minutes before our ketchup is ready, pour in vinegar and stir.

We close the paste in half-liter jars, wrap it in a blanket, and turn it upside down before the ketchup has completely cooled. Then we hide it in the basement.

Ketchups for every day (without twisting)

Ketchup, homemade with spices

Tomatoes – 2.5 kilograms.
Basil – 1 bunch.
Parsley – 1 bunch.
Salt – 2 tablespoons.
Sugar – 100 grams.
Cloves – 2 pieces.
Coriander - half a teaspoon.
Peppercorns - a teaspoon.
Vinegar – 2 tablespoons.

Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. The mixture needs to be boiled under the lid for low heat about 30 minutes. Then pass through cheesecloth or a sieve. Once the paste is homogeneous, send it back to cook for another 1 hour.

Add salt and sugar to ketchup, then pour in vinegar. Place the spices in a bag made of gauze and throw it into the pan, tying it well. Stir the brew periodically to prevent it from burning. Now that the ketchup has thickened, take out the spices, let it cool and place in containers, hide in the refrigerator.

Ketchup with spices and vegetables

Tomatoes – 2 kilograms.
Sweet bell pepper – 1 kilogram.
Pepper, hot red chili – 150 grams.
Onions - half a kilogram.
Carrots - half a kilogram.
Garlic – 150 grams.
Sugar – 5 tablespoons.
Salt - to taste.
Sunflower oil – 150 grams.
Tomato paste – 1 cup.
Apple cider vinegar – 100 grams.
Ground ginger – 3 tablespoons.
Coriander – 1 tablespoon.
Corn starch - 2 tablespoons.

Peel the onions and carrots, rinse the peppers and remove the inner seed box. Vegetables need to be passed through a blender or meat grinder, then placed in a saucepan and filled with 2 cups boiled water. Place the whole mixture on low heat for 15 minutes.

Remove the skins from the tomatoes, pour boiling water over them, and chop finely. Also rinse the chili and remove the seeds, chop it finely. Peel the garlic as well and pass through a press. Mix all the vegetables and, after 15 minutes, add them to the carrots, onions and peppers. Mix well, reduce heat to low and simmer for another 15 minutes.

Mix tomato paste with coriander and ginger, salt and sugar, fill everything with water. Now add this mixture to the boiling vegetables, mix, leave on the fire for another 10 minutes, turn off. To make the mass homogeneous, pass it through cheesecloth, put it on the fire again and add vinegar. Stirring, cook for another 10 minutes, adding starch dissolved in water. Whisk the ketchup while pouring the starch. After 5 minutes, turn off the paste, judge and pour into containers, store in the refrigerator.

Ketchup with horseradish

Tomatoes – 2 kilograms.
Onions – 4 medium sized pieces.
Fresh horseradish (grated) – 1 tablespoon.
Salt – 1 tablespoon.
Sugar – half a glass.
Ground pepper, black – 1 teaspoon.
Ground ginger – 1 teaspoon.
Ground cloves – 1 teaspoon.
Wine vinegar – 2 tablespoons.

Set the water to boil to blanch the tomatoes. Place the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, and cut into 4 parts. We also clean and wash the onion, cut it into small pieces. Pass all the vegetables through a blender or meat grinder and cook over medium heat for about half an hour. When the mass has boiled down, pass it through cheesecloth so that it is completely homogeneous.

Then put it on low heat again, add seasonings and spices, salt and sugar, mix, and after 10 minutes add vinegar. Cook ketchup for 1 hour. 10 minutes before readiness add grated horseradish and mix well. The ketchup should cool well, only after that we put it in a container and put it in the refrigerator.

Homemade “sweet” ketchup

Tomatoes – 2 kilograms.
Tomato paste – 200 grams.
Onions – 3 pieces, it is better to choose large onions.
Boiled water – 1 liter.
Sugar – 200 grams.
Salt – 2 tablespoons.
Peppercorns - 20 pieces.
Dry mustard – 2 tablespoons.
Cloves – 10 pieces.

Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel the onion and chop it the same way. Place the tomato mixture and onion in a saucepan, add water, and cook for about half an hour. Then add tomato paste, salt and sugar, mustard and cloves, pepper. Cook everything for about 1 hour.

When the ketchup is ready, pass it through cheesecloth until it becomes homogeneous. Cook it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and put into jars, hide in the refrigerator.

If you have made homemade ketchup, you know that low-juice varieties are ideal for this dish. Thanks to this, it takes less time to prepare ketchup, and the resulting product itself is thick: it will ideally complement meat dish, pasta and will even be a good alternative tomato paste in preparing homemade dishes. One will help make ketchup even thicker: little secret: adding apples to it. The pectin contained in these fruits will be an excellent thickener. In addition, apples will make the taste of ketchup more intense, more contrasting, and brighter. Make your own tomato and apple ketchup once, and you'll never want to buy store-bought ketchup again!

Cooking time: about 2 hours
Product yield: 800-900 ml

Recipe Ingredients

To make thick homemade ketchup you will need

3 kg meaty tomatoes
3 apples
6 tbsp. tablespoons vegetable oil
3 tbsp. tablespoons vinegar (preferably red wine or balsamic)
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon allspice peas
1 teaspoon Italian herb mixture
1 teaspoon turmeric
1 teaspoon paprika
10 clove buds
3-4 star anise
3 cinnamon sticks

How to make tomato-apple ketchup

Wash the tomatoes thoroughly. Tomatoes that are bruised, stale - all fruits of a “non-marketable” type - are perfect for making ketchup. Remove spoiled areas from the tomatoes and cut into arbitrary pieces.

Grind the tomatoes with a blender.

Skip tomato juice through a sieve to remove skins and seeds. If you have a juicer, you can use it - it will independently rid you of everything unnecessary.

Pour the juice into a saucepan and place it on the fire. When the juice begins to boil, skim off any foam that forms.

Wash and cut the apple into pieces about 1-1.5 cm in size, without peeling it or removing the seed pod.

Place apples in boiling juice.

Then add all the dry spices to the ketchup.

Cook the ketchup for an hour and a half. This time is approximate - you need to reduce the sauce to a third of the original volume. You will notice that the sauce has thickened well.

Remove ketchup from heat and strain through a sieve to remove spices, apple skins and seeds.

Return the sauce to the heat, add butter and add the bite. Mix these ingredients thoroughly. Cook the sauce for another 5 minutes.

Pour the ketchup over sterile jars and seal. Cool the sauce by wrapping the jars in a blanket. After cooling, the sauce will thicken a little more.

Store the sauce as you would any other preserved food. In winter, you will definitely be glad that you prepared this wonderful ketchup!

Greetings, dear friends! Today we have a new product for you - tomato and apple ketchup for the winter, which is easy to prepare in my opinion. step by step recipe. This is my first time making ketchup, so I tried my best, so check it out!

Homemade tomato and apple ketchup for the winter: recipe with photos

To be sure that ketchup is natural, create it yourself at home, and you won’t have to resort to buying a dubious product. We offer a recipe for ketchup based on tomatoes and apples. This fruit contains enough pectin, which will help the mass reach the desired thickness.

Homemade tomato and apple ketchup: homemade recipe

This recipe is quite time-consuming, but during the cooking period you will be free to do other things, only stirring the mixture periodically.

Products for cooking

What is necessary:

1000 grams of tomatoes;
400 grams of apples;
1 onion;
1 dessert spoon of 9% vinegar;
3 cloves of garlic;
½ pod of hot pepper;
3 pieces of cloves;
1 teaspoon salt;
a pinch of coriander;
2 dessert spoons granulated sugar;
1 cinnamon stick;
a handful of peppercorns.

How to make homemade ketchup from tomatoes and apples for the winter

Step-by-step recipe for homemade ketchup:

Before cooking, wash all vegetables thoroughly, freeing them from dirt, and dry them on a towel.

Divide the tomatoes into two parts with a knife, then cut into quarters. Be sure to remove the stem and leave the skin.

Remove the top ball from the apples, scrape out the seeds and hard membranes inside, cut the pulp into small segments of arbitrary shape. Peel the onion from the film and chop it similarly to apples.

Place the prepared elements into a blender bowl, add chopped hot pepper, pre-seeded. It is better not to over mix the ingredients in large portions to make the puree more homogeneous.

Turn on the machine at full power, turning the contents into a thick paste.

Then pour the mixture into a saucepan and place it on the top heat of the stove. After boiling, reduce the heat to low and cook for about 40 minutes without using a lid to allow the mixture to boil down better. During the same period, add the amount of salt and sugar, dissolve them by stirring.

You can crush the spices for ketchup in a mortar to a powder. There is another way to flavor the mixture with large spices, but without catching them in the future. To do this, prepare big piece gauze, place cloves, peppercorns and a cinnamon stick, tie, forming a bag with a long tail.

Pour coriander into the mixture, squeeze garlic through a press, place a bag of spices you made yourself, which will give the ketchup its taste and aroma, but will not get lost in the bulk. At the end of cooking, remove this bag.

After a while, cool the mixture, then grind through a sieve with fine fractions, separating the smooth mass from the seeds and peel.

Return the ketchup to low heat and cook for about 1 hour until it thickens, stirring regularly to prevent burning. During boiling, the mixture will decrease in volume and also change its color, becoming brighter and more saturated. The required thickness can be determined by dropping ketchup on a saucer; it should not spread.

Pack hot ketchup into sterile containers, seal, cool, and transfer to the pantry until winter.

Be sure to leave yourself a small bowl flavored ketchup for instant tasting.