Tomato Ketchup

Posted on Jul 16 2009 in
Print Recipe

Tomato Ketchup


  • 2 gallons tomato juice
  • 2 onions, chopped
  • 3 t. ground cloves
  • 3 t. ground cinnamon
  • 3 cups vinegar
  • 8 T. salt
  • Celery, mango, jalapeños, and beet, chopped, to taste
  • 6 cups sugar
  • 6 T. cornstarch


Boil tomato juice, onions, cloves, cinnamon, vinegar and salt until 1⁄3 the amount is left. (May add celery and mango to taste, jalapeños for hot ketchup, and beet for added color.) Mix sugar with cornstarch. Mix into tomato juice mixture slowly. Cook until thick. Put in hot jars and seal. Makes 8-9 pints.

Marilyn Reynolds, Milan, Ind.