![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Using this recipe from Saveur, and substituting saskatoons for blueberries, I made saskatoon-chipotle ketchup tonight.
Ingredients
2 lb. fresh blueberries
1½ cups granulated sugar
1 cup apple cider vinegar
¼ cups minced onion
2 tsp. chipotle in adobo
2 tsp. freshly grated ginger
1 tsp. salt
1 lime, zested and juiced
Instructions
Yield: 4 8oz jars.
I also used 2 tablespoons of hickory vinegar from Lindera Farms and added some dried chipotle to add a bit more smokeyness to the ketchup. It's noticeably sweeter than a good tomato ketchup, but has a lot of heat too.
Ingredients
2 lb. fresh blueberries
1½ cups granulated sugar
1 cup apple cider vinegar
¼ cups minced onion
2 tsp. chipotle in adobo
2 tsp. freshly grated ginger
1 tsp. salt
1 lime, zested and juiced
Instructions
- Combine all the ingredients in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and simmer for 35–40 minutes, until thick.
- Remove the saucepan from the heat and transfer the contents into a blender; purée. Taste and adjust seasonings, if necessary.
- To store, pour ketchup into a heatproof container, cool and refrigerate. For longer storage, funnel hot ketchup into clean, warm mason jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. Ketchup will keep for 3–4 weeks in the refrigerator.
- Processed in mason jars, unopened jars will keep up to a year on the pantry shelf.
Yield: 4 8oz jars.
I also used 2 tablespoons of hickory vinegar from Lindera Farms and added some dried chipotle to add a bit more smokeyness to the ketchup. It's noticeably sweeter than a good tomato ketchup, but has a lot of heat too.