Apricot/Habanero Ketchup
- 4 pounds, 6-5/8 ounces, weight Fresh Apricots, Washed, Pitted An Cut In Half
- 1 pound, 1-2/3 ounces, weight Sugar
- 1 cup, 14 tablespoons, 1 teaspoon, 4-7/8 pinches Apple Cider Vinegar
- 3 pieces Habanero Chilies
- 1 piece Cinnamon Stick
- 1 whole Nutmeg
- 8 whole Cloves
- 10 whole Black Pepper Corns
- 1/2 teaspoons Yellow Mustard Seeeds
- Put all the ingredients in a large pot, and bring the mixture to a boil. Boil while stirring until the apricots are soft and mushy. Turn the heat down and let the ketchup simmer until reduced to the desired consistency. It should take about an hour but also depends on how thick you want it. Remember to stir regularly.
- If desired, you can remove the big spices before blending, depending on how powerful your blender is. Blend the ketchup in a blender and run it through a sieve. Then add the ketchup it into sterilized glass bottles. If you're not using this ketchup right away, you need to process the bottles for 10 minutes in a boiling-water bath. See National Center for Home Food Preservation for additional information on safe food preservation. Enjoy!
weight sugar, apple cider vinegar, chilies, cinnamon, nutmeg, black pepper, yellow mustard seeeds
Taken from tastykitchen.com/recipes/condiments/apricothabanero-ketchup/ (may not work)