Peach Ketchup

 
Not all ketchup contains tomatoes, and this one does not. Peach ketchup is made with fresh peaches, vanilla bean, and spices. This delicious condiment is perfect with pork and chicken.

Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes

Ingredients:

1 small vanilla bean
2 (2-inch) strips orange zest
1 teaspoon mustard seeds
1 cinnamon stick
1-1/2-inch slice peeled ginger root
6 whole cloves
6 whole allspice berries
1 nutmeg, cracked (tap carefully with a small hammer)
5 pounds ripe peaches, peeled, pitted, and chopped
2-1/2 cups champagne vinegar or white wine vinegar (minimum 5% acidity)
1 pound (2-1/4 cups packed) brown sugar
1 teaspoon salt

Directions:

Slit vanilla bean in half lengthwise. Use the blade of the knife to scrape out the tiny seeds and pulp. Reserve each separately and set aside.
Place vanilla bean halves (reserve seeds and pulp for later), orange zest, mustard seeds, cinnamon stick, ginger, cloves, allspice, and nutmeg in the center of a double-layer square of cheesecloth. Bring corners up and tie into a bag. Set aside.
In a large stockpot, bring peaches, champagne or white wine vinegar, brown sugar, salt, reserved vanilla seeds with pulp, and spice bag to a boil over high heat.
Reduce heat to medium, cover, and simmer about 30 minutes, until peaches are extremely soft.
Scoop the peaches out of the pot (reserving the liquid) and transfer to a food processor fitted with the metal blade. Process until pureed and return the peach puree to the pot. Return to a simmer and cook 1 hour, until thickened. Remove and discard the spice bag. Skim off any residue from the top with a shallow spoon.
Transfer peach ketchup to hot sterilized 1/2-pint canning jars. Wipe rims and cap with hot sterilized lids and rings. Process 15 minutes in a boiling water bath according to manufacturers' instructions. Let cool to room temperature and store.
If you do not wish to can it, store peach ketchup in a sealed container in the refrigerator up to 3 weeks. It is particularly good with pork and chicken.

Yield: 5 to 6 half-pints
Source:  ketchuprecipe.com