This traditional French-Canadian fruit ketchup is a vibrant, jewel-toned condiment that bridges the gap between a chutney and a ketchup. By simmering ripe tomatoes with crisp apples, juicy pears, and sweet peaches, you create a rich, layered sauce with a perfect balance of acidity and sweetness. The addition of onions, celery, and green pepper provides a savory backbone, while pickling spices add a warm aromatic depth. It has a thick, glossy texture that pairs beautifully with roasted meats, grilled cheeses, or as a unique glaze for poultry. This versatile sauce is perfect for preserving the harvest of late summer and early fall, offering a homemade alternative to store-bought condiments.
Fruit Ketchup
Description
This traditional French-Canadian fruit ketchup is a vibrant, jewel-toned condiment that bridges the gap between a chutney and a ketchup. By simmering ripe tomatoes with crisp apples, juicy pears, and sweet peaches, you create a rich, layered sauce with a perfect balance of acidity and sweetness. The addition of onions, celery, and green pepper provides a savory backbone, while pickling spices add a warm aromatic depth. It has a thick, glossy texture that pairs beautifully with roasted meats, grilled cheeses, or as a unique glaze for poultry. This versatile sauce is perfect for preserving the harvest of late summer and early fall, offering a homemade alternative to store-bought condiments.Ingredients
Directions
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Place the chopped onions, celery, green pepper, pickling salt, and pickling spice into a large, heavy-bottomed pot.
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Add the white vinegar and bring to a simmer over medium heat, allowing the vegetables and spices to infuse the vinegar for about 15 minutes.
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Add the peeled and cored apples and pears to the pot. Simmer for 20-30 minutes until the apples and pears begin to soften.
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Stir in the skinned peaches and peeled tomatoes along with the white sugar.
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Bring the mixture back to a gentle simmer, stirring frequently to prevent sticking.
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Reduce heat to low and simmer uncovered for approximately 2 hours, or until the mixture has thickened significantly and reduced by half.
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Stir occasionally during the final hour to ensure even cooking and desired consistency.
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Remove from heat and allow to cool slightly before transferring to sterilized jars.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 797.9kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 21968.0mg916%
- Total Carbohydrate 196.8g66%
- Dietary Fiber 5.2g21%
- Sugars 190.5g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not use cheesecloth for the pickling spice; simply sprinkle it directly over the ingredients as they cook.
For a thicker ketchup, you can increase the quantity of solid fruits and vegetables. A suggested variation uses 20 tomatoes, 4 large apples, 4 pears, 5 peaches, 3 1/4 cups sugar, 4 large onions, 2 tablespoons pickling salt, 3 large peppers (green or red), and 3/4 head of celery.
If you prefer firmer fruit pieces in the final sauce, add the celery, peppers, onions, sugar, vinegar, and spices first. Cook this mixture slightly longer before adding the fruit, especially if the fruit is very ripe.
This recipe yields approximately 7 quarts. Ensure jars are properly sterilized if you plan to can this for long-term storage.
This is a traditional French-Canadian pickle style, commonly found in Quebec. Variations in ingredient ratios are common among home cooks.
