Caribbean Ketchup

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 1 cup golden raisin
• 1 cup chopped onion
• 4 cloves garlic
• 2/3 cup tomato paste
• 8 large ripe bananas
• 2 2/3 cups vinegar
• 4 cups water (you might need a bit more)
• 1 cup packed brown sugar
• 1 teaspoon salt
• 1 1/2 teaspoons cayenne
• 1/2 cup light corn syrup
• 4 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons grated nutmeg
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon ground cloves
• 1/3 cup jamacian dark rum

Recipe

• 1 in a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
• 2 whirl to smooth.
• 3 scrape into a large stainless or enamel pot.
• 4 add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
• 5 bring to a boil stirring constantly.
• 6 turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
• 7 if the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
• 8 add remaining ingredients except rum and cook for another 15 minutes.
• 9 test ketchup on a frozen plate.
• 10 if no liquid forms around the dollop your ready to: add the rum.
• 11 return to a boil stirring constantly, and remove from heat.
• 12 ladle into clean, hot jars leaving 1/4 inch head space.
• 13 process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
• 14 allow to ripen for 1 month before using.