apricot ketchup

Apricots don't always have to be sweet! Fruity and spicy apricot ketchup in a FAVORITE JAR that goes perfectly with grilled food. The barbecue season is in full swing - and of course delicious sauces are a must. Homemade in a Ball Mason Jar | Wide | 475 ml they taste at least twice as good! Whether it's burgers, steaks, fish or vegetables... the apricot ketchup is a hit and will definitely be spooned up very quickly! Apricots can also be fruity and spicy and it actually suits them wonderfully! With all the great spices, it not only sounds fantastic, it tastes fantastic too! Invited to a barbecue party ? No problem, the apricot ketchup is also perfect as a gift in a jar ! Once bottled and sealed, the apricot ketchup will keep in the FAVORITE JAR for 3-4 months. Once opened, it should be kept in the refrigerator and used up within a week. The apricot ketchup looks particularly pretty as a gift in the Ball Mason Jar | Spiral | 475 ml. Homemade ketchup contains significantly less sugar and other additives than store-bought sauces. You simply know what's in it and you can taste it too! The Ball Mason Jar | Jam Jar | 240 ml and Ball Mason Jar | Elite | 240 ml are a great size so that the apricot ketchup can be used up quickly and doesn't have to sit in the fridge! Apricot ketchup in a Ball Mason Jar | Jam Jar | 240 ml - put it on your burgers!

apricot ketchup

What you need:

  • 4 x Ball Mason Jars | Wide | 475 ml or
  • 8 x Ball Mason Jars | Spiral | 475ml
  • 1 kg apricots
  • 2 onions
  • 2 large garlic cloves
  • 1 tablespoon oil
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground vanilla
  • 1/2 teaspoon cinnamon
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon liquid smoke
  • 200 g sugar
  • 250 ml apple cider vinegar
  • 3 tablespoons salt
  • 200 g tomato paste
And here's how it works:
Peel the onions and garlic, chop roughly and sauté in oil. Add ginger, curry, onion powder, garlic powder, vanilla, cinnamon, Worcestershire sauce and liquid smoke and fry briefly. Deglaze with apple cider vinegar and add sugar. As soon as the sugar has dissolved, add the pitted apricots, tomato paste and salt. Simmer the sauce for 30 minutes at a medium heat. Puree finely with a hand blender, pour into your FAVORITE JAR and seal.