Rose Hip Ketchup
Ingredients
- 4 quarts rose hips (red, ripe and slightly soft) ⓘ
- 1 garlic clove, peeled and minced ⓘ
- 2 onions, peeled and finely chopped (medium sized) ⓘ
- 3/4 cup water (more as necessary to prevent scorching) ⓘ
- 3/4 cup brown sugar ⓘ
- 1 cup vinegar ⓘ
- cayenne (optional) ⓘ
- salt (optional) ⓘ
- Spices ⓘ
- 1/2 tablespoon whole allspice ⓘ
- 1/2 tablespoon mace ⓘ
- 1/2 tablespoon whole cloves
- 1/2 tablespoon celery seed ⓘ
Instructions
- Boil the first four ingredients together.
- When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
- Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
- Remove spice bag.
- Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
- Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.
Nutrition & Diet Analysis (per serving)
651
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).