My Grandma Franklin was an amazing cook, but she had one fault. She didn’t share her recipes with family members. Actually, I don’t think she wrote many of her creations down. If she did, no one seems to know where they are. Grandma Franklin has long passed, but I continue to try to recreate many of her recipes. One food memory from Grandma was her awesome homemade ketchup. I have tried to recreate this ketchup many times, without success. My sister finally made it this summer
and wrote down the list of ingredients as she prepared it. You did it Debbie! Here is what she came up with, with a few changes by her sister, ME.
Fresh Tomato Ketchup
… the way Grandma use to make it
3 lbs. ripe tomatoes, quartered
1 medium onion, chopped
3 garlic cloves, finely chopped
1 tablespoon peppercorns
1/4 teaspoon dry mustard
1/2 teaspoon ground allspice
1 teaspoon cloves
2 teaspoon celery seeds
1/2 cinnamon stick
1 teaspoon paprika
1/4 teaspoon cayenne
1 1/2 teaspoon pickling spice
3 cups granulated sugar
1 cup brown sugar
1 1/4 cup cider vinegar
juice of one lemon
1 teaspoon sea salt
Place tomatoes and next 11 ingredients in a large, heavy pan. Bring to a boil and then lower heat to bring mixture to a simmer. Cook for about 1 hour, stirring on a regular basis. After tomatoes have cooked down, with very little liquid remaining, turn heat off and let set for about 45 minutes or until cooled.
Put mixture into a blender and process at high speed until mixed well.
Run this blended mixture through a food mill. Transfer to a large stock pot, adding the remaining ingredients. Simmer for about 1 hour until thickened to desired consistency.
Cool to room temperature, transfer to jars. Refrigerate up to 1 month.