Tamarillo ketchup


Tamarillo ketchup goes well with barbecued meat.


6 lb sugar
1 1⁄2 q vinegar (cider vinegar)
1 T clove (ground)
1 T allspice (ground)
1 t ginger (grated)


  1. Wash and then blanch tamarilloes in boiling water that has been removed from heat for 4 minutes. Halve lengthwise, de-seed and coarsely chop.
  2. Add the Tamarilloes, sugar and vinegar to a large pan and bring to the boil. Simmer and cook for two hours.
  3. Stir-in the spices, allow to cook for five minutes then ladle into pre-warmed jars or bottles. Allow at least 1/4 inch headspace and seal the jars properly. Allow to cool then label and store.
  4. The catsup should be allowed to mellow for a few weeks before using and unopened the jars should keep for at least a year if stored in a cool place.


Test for setting by placing a tablespoon onto a cool saucer. When ready the sauce will form a skin on top and will generate ridges when pushed with the finger. If not ready boil for a further fifteen minutes and test again.

1 batch
Preparation time
Cooking time
Total time
2 hours, 40 minutes