Homemade Tomato Ketchup

• 1 teaspoon black peppercorns roughly crushed
• 4 allspice berries
• 4 bay leaves
• 4 whole cloves
• 4 pounds tomatoes ripe, skinned and chopped
• 10 ounces apricots halved and stones removed
• 5 ounces celery chopped
• 2 garlic cloves peeled and chopped
• 2 onions peeled and finely chopped
• 1 red chili pepper deseeded and chopped
• 6 ounces soft brown sugar light
• 1/2 teaspoon mild curry powder
• 2 tablespoons tomato paste
• 2/3 cup white wine vinegar

1. Put the crushed peppercorns, allspice, bay leaves and cloves in a small piece of cheese cloth and tie into a bag with fine string. Place all the remaining ingredients and the spice bag in a large wide pot.
2. Slowly bring to a boil, stirring until the sugar has dissolved. Cover and cook over a medium heat for 30 mins, stirring occasionally. Cool for 10 mins, remove and discard the spice bag and puree the sauce in the pan with a stick blender. Return the pan to the heat and let bubble gently, uncovered, for a further 45 mins until thickened. Season to taste with salt and freshly ground black pepper and an extra splash of vinegar, if needed.
3. Pour the hot ketchup into cleaned sterilized bottles and seal tightly. Store in a cool dry place. Once the bottles are opened store the ketchup in the fridge and use with 1 week.

black peppercorns roughly, berries, bay leaves, cloves, tomatoes, celery, garlic, onions, red chili pepper, brown sugar, curry powder, tomato paste, white wine vinegar

Taken from www.yummly.com/recipe/Homemade-Tomato-Ketchup-1409158 (may not work)