I picked a bunch of Roma tomatoes at a friend’s house because I wanted to make my own ketchup. Then my son picked a bunch of figs off our tree. My husband said I should try to make Fig Ketchup, so I did.
First you start by making Spicy Ketchup (the recipe follows).
Fill a 20 qt. stock pot 3/4 full with Roma Tomatoes (washed and cut into quarters). Turn heat to about 3 on an electric stove or low to medium heat on a gas stove- Don't let it burn!
Cook until reduced to 2 gallons.
Put in a blender to puree, then through a sieve to remove seeds.
Return sauce to stock pot and add:
1 Tbsp. Paprika (mine turned out to be very spicy). You could use Cayenne Pepper in part or in place of Paprika if you're daring.
2 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
2 cups Distilled Vinegar
2 cups Sugar (Evaporated Cane Juice)
4 Large Cloves of Garlic
2 whole (skins removed) Yellow Onions
Cook for 2 hours on very low heat- enough to get it to bubble but not boil.
Remove onion and garlic and put them in a blender with enough sauce to blend it together and blend 'til smooth. Add it back to the pot of sauce.
Continue to cook 'til reduced to 1 gallon of sauce.
If you just want Spicy Ketchup stop right here, decant and freeze or can in 1/2 pint or pint jars.
Be sure to label and date each jar, container, or bag (if freezing).
Place figs in a gallon sized pot (cleaned, rinsed, de-stemmed and cut in half…you’ll want about 4 cups of fruit).
Cook them 'til soft.
Put the cooked figs in a blender and blend to puree.
1 quart (32 oz./ 4 cups) of Spicy Ketchup
1 quart (32 oz./ 4 cups) of Fig Puree
1 pint (16 oz./ 2 cups) Distilled Vinegar
Decant and freeze or can to preserve.
Be sure to label and date each jar, container or bag (if freezing).
You can use this in Asian food, on beef, chicken or pork.
Try it sometime! You do have to like figs though.