Grandma’s Homemade Ketchup can be made with fresh tomatoes and onions or canned tomato juice for a condiment that will remind you of the good old days. With a mixture of cinnamon and ground cloves, this catsup – as Grandma called it – is delicious on everything.
This is our grandma’s favorite condiment. Growing up, we ate it on everything, even homemade dumplings. It has a unique flavor from cinnamon and ground cloves. To this day, every recipe that has ground cloves reminds us of Grandma and this recipe.
Barbara decided to try her hand at making Grandma’s catsup (that’s what we grew up calling it) earlier this year. One bite of this took us right back to our childhood.
Grandma made her homemade ketchup from garden fresh tomatoes. She would boil down the tomatoes and onions until she had 2 gallons of fresh tomato juice. You can definitely do this and then just add the rest of the ingredients.
Since tomatoes were out of season when Barbara decided to make Grandma’s Homemade Ketchup, she used canned tomato juice. Grandma’s version was a thinner, runnier texture; while Barbara’s has more of a consistency of the ketchup you buy at the store.
Please note, all Barbara had was whole cloves which she ground herself. You’ll notice the flecks of cloves in our photos.
You can also do a smaller quantity if you are only wanting 1 quart of ketchup. Here’s the ingredient measurements for the smaller batch of Grandma’s Homemade Ketchup:
- 46 oz. tomato juice
- 1/2 onion, shredded
- 2 Tablespoons salt
- 1/2 Tablespoon cinnamon
- 1/2 Tablespoon ground cloves
- 3/4 cup vinegar
- 2 cups sugar
- 1 1/2 Tablespoons cornstarch
Grandma’s Homemade Ketchup
- 2 gallons tomato juice
- 2 onions shredded
- 8 Tablespoons salt
- 2 Tablespoons cinnamon
- 2 Tablespoons ground cloves
- 3 cups vinegar
- 8 cups sugar
- 6 Tablespoons cornstarch
Cook tomato juice and onions in a large stockpot over medium-low heat until onions are translucent, approximately 20 minutes.
Run juice through a sieve; discarding onions. Add juice back to the stockpot.
Add salt, cinnamon, cloves, and vinegar. Boil over medium heat until reduced by one-third (1/3).
Mix together sugar and cornstarch and add to the stockpot. Turn down heat to low, whisking constantly until thickened, approximately 5 minutes.
Store in refrigerator or can and seal for later.
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