This is a recipe from my book Perfect Preserves, one I love so much I make it every summer at about this time when greengages are in the shops for a few brief weeks. Home made ketchups are easy to make and delicious to eat. You can use a wide variety of fruits and spices and once you’ve got the hang of the basics you can craft your own sauce tailoring it to your tastes, adding or subtracting chillies, upping the spice or garlic and using different sugars or vinegars. Keep the ratios the same and you will be fine.
A couple of tips here It is much easier to take out the pips before you cook the ketchup, the second is that you can just as easily “bottle” this in sterilised jars as fancy ketchup bottles.
The recipe might look long but that is only as I’ve tried to cover every stage, it really is simple to make and well worth the effort.
I serve this ketchup with just about everything you might otherwise use tomato ketchup on: burgers, steak, bacon sandwiches the list is endless.
And finally if you’d like to make the ketchup but are short of time freeze the greengages ready to make it later.
The lovely, talented Keiko Oikawa took this and all the other pictures in the book.