Kilner Recipe Book 2018

Tomato Ketchup Ingredients 1kg / 2lb 2oz 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 / 5 US fl oz red wine vinegar

60g / 2oz light soft brown sugar

Method Put all ingredients except the sugar in a Kilner ® Preserving Pan. Bring to the boil, reduce the heat, cover and simmer for 30 minutes. Remove the lid and cook for a further 30 minutes, stirring occasionally Discard the mace and bay leaf. Puree the mixture in a blender or food processor, then rub it through a nylon sieve back into the rinsed-out pan. Stir in the sugar, bring back to the boil for 5 minutes, stirring all the time until the sauce is the consistency of thick cream. Pour into warm sterilised Kilner ® Bottles, wipe the thread & rim, seal and process (please visit the Kilner ® website for information on how to process your jars).

Your finished Kilner ® Jars will keep for 1 month once opened in the refrigerator.

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