Gluten Free Peach Ketchup

When you have an over abundance of something, you start getting creative or maybe just desparate. Often it's just the same thing but creative sounds better.

I had a group of college kids over the day I made this ketchup. They eyed it suspiciously, but after the first taste a lot of jars went home with them. One young lady said,"Just give me a spoon. I think I'll eat it right out of the jar on the way home!"

It's nice to have a real winner on your hands.

Makes 4 half pints or 2 pints

2 pounds of peaches, pitted and sliced
2 cloves garlic
1 1/2 cups brown sugar, packed
1 cup apple cider vinegar,  I use Bragg's brand, has a good flavor
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp paprika

Puree the peaches and the garlic together in a food processor.

Pour into a large stockpot along with the sugar, vinegar, and the spices. Stir well and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes until it becomes very thick.

Make sure you stir it often so it doesn't stick to the bottom of the pan.

Soapbox time! I have one large non-stick stockpot that I use for making preserves with. It really helps to keep the jam, jelly or ketchup from sticking to the bottom. You don't have to be quite so vigilant with your stirring then and I have not had anything burn.

Turn off the heat. Ladle the ketchup into the jars leaving 1/4" headspace (that glass ring nea the top of the jar is the 1/2" mark), put on the lids and rings and process in a boiling water bath canner. Half pints take 5 minutes and pints take 10 minutes.

When time is up, remove from the canner and allow to cool overnight. Check the seals the next day, clean the jars, label and place in your pantry.

You can double this recipe without having any problems with the finished product. It will take a little longer to cook down but you will end up with more jars for about the same amount of work.

I double recipes when I can to save time.