Quebec Fruit Ketchup Recipes

QUEBEC FRUIT KETCHUP

Quebec Fruit Ketchup image

In 2008, this recipe won red ribbon at a local fair which has been going since 1871! Quebec is known for fruit ketchups which are tasty, sweet and spicy. My husband's mother was a super good cook and every year, she made this recipe; it was a tradition that we still enjoy today. I even sold my house thanks to this recipe. Since the time for tomatoes has arrived, here is the recipe. This ketchup is good with sausages, chops, shepperd's pie, tourtière or even with cold cuts and bread!!

Provided by Louise in Montreal

Categories Apple

Time 2h30m

Yield 6 250 ml jars

Number Of Ingredients 11

Ingredients

15 fresh tomatoes (use canned if the recipe is done in winter) or 2 (28 ounce) cans tomatoes (use canned if the recipe is done in winter)
6 apples
3 celery ribs
1 mild green pepper
3 big onions
1 tablespoon coarse salt
2 cups white vinegar
4 cups white sugar
1 cinnamon sticks or 1 teaspoon of dried cinnamon
2 tablespoons pickling spices (in a cheesecloth)
1 (28 ounce) can fruit cocktail

Steps:

Peel and cut the tomatoes in big chunks.
Peel, cut the core away and cut the apples in pieces.
Slice the celery stalks thinly.
Cut the pepper, slice off the seeds and cut in small pieces.
Peel the onions and slice them to obtain nice thin slices.
Pour the fruit cocktail can through a sieve and keep only the fruits.
Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
Put in sterilized jars (Mason type) and close the lids.
Store in a dark cool place.

Nutrition Facts : Calories 791.9, Fat 1.1, SaturatedFat 0.2, Sodium 1212.2, Carbohydrate 198.7, Fiber 11, Sugar 182.5, Protein 4.7

FRUIT KETCHUP

Fruit Ketchup image

This fruit ketchup goes very well with meat pies, pig's knuckles, and traditional Quebec meat ball stew (ragoût de boulettes). The taste is spicy, tart, sweet and fruity and is quite like chow chow.

Provided by Michel Lagace

Categories Apple

Time 2h

Yield 10 Mason Jars

Number Of Ingredients 11

Ingredients

7 1/2 lbs tomatoes, ripe
1 1/2 lbs apples (Lobo or Cortland)
1 1/2 lbs pears (Bartlett)
1 1/2 lbs peaches
1 1/2 lbs celery
1 1/2 lbs yellow onions
2 cups pickling vinegar
2 cups sugar
1 tablespoon kosher salt
1 tablespoon pickling spices, in a cheesecloth bag
1/2 teaspoon ground black pepper

Steps:

Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
Bring to a boil and simmer for an hour.
While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.
Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.

Nutrition Facts : Calories 370.3, Fat 1.3, SaturatedFat 0.2, Sodium 773.9, Carbohydrate 91.9, Fiber 11.8, Sugar 75.3, Protein 5.3

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