Hot and spicy banana catsup

7 Cups

Ingredients

Quantity Ingredient
1 cup Seedless raisins, dark or golden
1 cup Coarsely chopped onion
3 larges Cloves garlic
1 can (6 ounces) tomato paste
2⅔ cup Distilled white or cider vinegar
8 larges Bananas (approximately 3#) ripe and fragrant
4 cups Water (up to 6)
1 cup Firmly packed dark brown sugar
1 tablespoon Salt
1 teaspoon Cayenne pepper
½ cup Light corn syrup
4 teaspoons Ground allspice
1½ teaspoon Ground cinnamon
1½ teaspoon Freshly grated nutmeg
1 teaspoon Freshly ground black pepper
½ teaspoon Ground cloves
¼ cup Dark rum, preferably Jamaican

Directions

Family Circle, 12/3/85

Combine raisins, onion, garlic and tomato past in container of food processor or electric blender. Whirl until smooth puree, adding a little vinegar if necessary to help the pureeing. Pour into large heavy or dutch oven.

Peel bananas. Cut into chunks. Puree in food processor or blender, adding vinegar, if necessary, to help pureeing. Add to mixture in saucepan. Add remaining vinegar, 4 cups water, brown sugar, salt and cayenne; stir to blend.

Bring to boiling over medium-high heat, stirring frequently. Lower heat to medium-low. Cook, uncovered, stirring often, for 1-¼ hours. If mixture becomes too thick and threatens to stick, add enough water to just moisten.

After 1-¼ hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and cloves. Continue to cook, stirring frequently, 15 minutes. Remove from heat.

To test for thickness: Spoon catsup on chilled saucer. Chill in refrigerator. A fingertip should leave a track when drawn through catsup.

If catsup has jellied, thin with little extra vinegar and water, equal amounts of each.

Let catsup cool slightly. Working in batches, puree in food processor or blender. Or, push through fine-mesh sieve. Return puree to rinsed-out saucepan. Taste for hotness, adding more cayenne, if you wish. (The flavor will become more pronounced after catsup has mellowed, so be cautious about adding more.)

Meanwhile, wash half-pint or pint or other canning jars or bottles, and lids and bands in hot soapy water. Rinse. Leave jars in hot water. Place lids and bands in saucepan of simmering water.

Return catsup to boiling over medium heat, stirring constantly. Add rum; stir to combine. Ladle boiling catsup into hot, clean canning jars, leaving ¼-inch headspace. Wip jar rims and threads clean with clean, damp cloth.

Cover jars with hot lids; screw on bands firmly.

Process jars in boiling water bath for 15 minutes (water should cover jars by 1-2 inches). Remove jars from boiling water to wire racks to cool. Test for seals. Label, date and stor in cool, dark place for up to one year.

Catsup is ready to serve after ripening for 2 weeks.

Posted to MM-Recipes Digest V4 #148 by "Peggy L. Makolondra" <pmakolon@...> on May 28, 1997

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