Pioneer Ketchup

• 6 medium tomatoes, peeled and quartered (3 pounds)
• 1 tablespoon salt
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 1 (3-inch) cinnamon stick, broken
• 1 1/2 cups sugar
• 2 cups finely chopped onion
• 1 cup chopped celery
• 1 1/2 cups white vinegar
• 1 tablespoon maple syrup
• 2 medium Rome apples, peeled and quartered
• 1 medium pear, peeled and quartered
• 1 (8.25-ounce) can sliced peaches in light syrup, drained

1. Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
3. Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
4. Note: Pioneer Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.

tomatoes, salt, whole cloves, whole allspice, cinnamon, sugar, onion, celery, white vinegar, maple syrup, apples, pear, peaches

Taken from www.myrecipes.com/recipe/pioneer-ketchup (may not work)