Andie’s Sugarless Spicy Ketchup
Yield, 10 – 1/2 pint jars.
4 quarts tomatoes, peeled, cooked and strained (may be canned tomatoes)
1 Jalapeño (or other hot) pepper, seeded and chopped (optional, omit if you do not want it spicy)
3 cups apple cider vinegar
2 1/2 cups Splenda
1 Tablespoon Celery seed, ground
1 Tablespoon Allspice, ground
2 Tablespoons Cinnamon, ground
1 Tablespoon Star anise, ground
2 Tablespoons kosher salt (or sea salt if you prefer)
1 Tablespoon Black pepper, Ground
Combine all ingredients in an 8-quart, non-reactive pot
(stainless steel, enamel or anodized aluminum, do not use shiny aluminum).
Cook over low heat, stirring frequently until it is reduced by half.
Remove from heat and allow to cool, process in food processor
or put through a medium fine food mill so that ketchup is smooth with no lumps.
Return to cooking vessel and bring to a simmer, stirring constantly.
(may also be heated in microwave, stir after every 5 minutes of heating)
Using a canning funnel, ladle into hot, sterilized 1/2 pint jars,
allow 1/2 inch headroom.
Wipe rims and apply flat canning lid and ring but do not tighten.
Place in hot water bath and process at a boil for 15 minutes.
(May use 5 pint jars if you wish.)
Note: I do a lot of canning. For hot water processing I use an electric roaster.
It has a wire rack that covers the entire bottom and will hold more jars than the typical round canner or stockpot.
It is also not as deep so it is easy to place and remove the jars.
It maintains the correct temperature and additional boiling water can be added from a teakettle.