Smoky blackberry ketchup
- September 2017
- Makes 900g
- Hands-on time 40 min, simmering time 1 hour
If you love preserving, give this recipe of smoky blackberry ketchup a try. Deep in colour and rich in fruity flavour, Thane Prince’s recipe works well with porky meats.
- trace fat (no saturated)
- 5.3g (5.2g sugars)
Per 25g Serving
- 1kg blackberries
- 1/2 tsp celery seeds
- 1 tsp juniper berries
- 1 tsp black peppercorns
- 1 red chilli, chopped
- 350g red onions, finely chopped
- 30g garlic, finely chopped
- 500ml cider vinegar
- 1 tsp salt
- 1-2 tsp hot smoked paprika (optional)
- 400g granulated sugar
You’ll also need…
- 4-5 clean sterilised jars or bottles
- Wash the blackberries in a colander under a cold tap, then shake off as much water as you can. Tip them into a large heavy-based stainless-steel (non-reactive) pan or preserving pan with a lid.
- Grind the celery seeds, juniper and peppercorns finely using a spice mill or a pestle and mortar. Put everything but the sugar into the pan with the blackberries and put over a low-medium heat.
- Bring the mixture up to a simmer (it should bubble gently), cover with the lid and cook for 30-40 minutes or until everything is very soft. Remember to stir from time to time to prevent the mixture from catching and burning on the base of the pan. Remove from the heat and leave for 5 minutes (blending super-hot mixtures can be explosive).
- Once the mixture has cooled a bit, spoon it into a blender, take out the central stopper, cover the hole with a tea towel, then whizz until smooth (you may need to do this in batches). Put a sieve over a glass bowl and, using a wooden spoon, rub the mix through it until only a dry, fibrous residue is left in the sieve (discard).
- Return the sauce to the washed pan and add the sugar, stirring it in well. Put the pan over a low heat and stir until the sugar has completely dissolved; there should be no grittiness left in the pan.
- Simmer the ketchup over a medium heat until thick (about 15 minutes), stirring often as it has a tendency to stick to the bottom of the pan at this stage. Once it’s as thick as you wish (remember it will thicken more as it cools), remove from the heat and set aside for 5 minutes.
- Stir once more, then pot into the still-hot sterilised jars or bottles. Seal with vinegar-proof lids and leave to cool. Once cold, label the ketchup and check the lids are tight. Store in a cool dark place.
Cook everything (step 3) until very soft (especially the onions), then purée the sauce and work it through a coarse sieve with a wooden spoon.
I like this ketchup quite sweet but you could leave out 50g of the sugar if you’d prefer a sharper sauce.
I leave in the chilli pith and seeds; for a milder flavour, take them out.
The ketchup will keep in sterilised jars or bottles for up to 2 months. Once opened, store in the fridge and use within 2 weeks.
Rate & review
Subscribe to our magazine
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter