Strawberry ketchup


Goes well with chicken, turkey, or ham sandwiches, club sandwich, poork chops, pineapple, fires.


6 lb strawberries (hulled and roughly chopped)
4 onion (peeled and sliced)
1 bell pepper (red, large, seeds and white removed, chopped)
1⁄2 c brown sugar (soft brown sugar)
3⁄4 c vinegar (cider vinegar)
1⁄4 t mustard (powder)
1⁄2 cinnamon (cinnamon stick)
1 1⁄2 t allspice (whole)
1 1⁄2 t clove (whole)
1 1⁄2 t mace (ground)
1 1⁄2 t pepper (balck peppercorns)
1 lf bay leaf
1 clv garlic (peeled and lightly squashed)
  salt (to taste)
  paprika (optional, to taste)
1 1⁄2 t celery seed (whole)


  1. Put the strawberries, onions and red pepper in a large, heavy pan over a medium heat. Bring slowly to the boil, then simmer, stirring occasionally, until everything is very soft.
  2. Push the mixture through a coarse sieve or food mill. Return the strawberry mixture to the pan and add sugar, vinegar and mustard.
  3. In a square piece of muslim, tie cinnamon, allspice, cloves, mace, celery seeds, black peppercorns, bay leaf and garlic and drop it into the pan.
  4. Bring the mixture to just a boil, reduce heat and simmer. Cook, allowing it to bubble gently, stirring often and carefully, for 20 - 40 minutes or until thick and pulpy.
  5. Taste the mixture at different times, making sure the seasoning is to taste. Once at desired thickness, remove the muslin, salt and paprika to taste then allow to cool.
36 servings
Nutrition 46 calories per serving
Preparation time
Cooking time
Total time
1 hour, 20 minutes

strawberry ketchup