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Tammy's Homemade Ketchup

Photo Credit
MariaKovaleva/shutterstock
The Editors
Yield
3 pints
Category
Dips and Spreads
Course
Other
Credit
Tammy Reiss, Moore, Oklahoma Oklahoma State Fair, Oklahoma C
Sources
Blue Ribbon Recipes
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Our mother’s homemade ketchup is a favorite memory, and Tammy’s Homemade Ketchup reminds us of its delicious from-scratch taste. A Blue Ribbon winner in a state fair, this bright and zesty version has nice depth thanks to natural spices. And no high-fructose corn syrup!

When reader Tammy Reiss makes this recipe, she always uses homemade tomato puree. Here is how she makes her puree: Use ripe, juicy tomatoes. Wash and core. Chop into pieces and simmer until soft. Put through a food mill or strainer. Cook slowly until thick, stirring often to prevent sticking. While hot, pour into pint jars and process in a boiling-water bath. Ta da!

It’s just fantastic. Try it! You may just want to drink from the bottle. 

Ingredients
2 quarts tomato puree
1-1/3 cups white vinegar
1/2 cup sugar
2 teaspoons whole allspice
2 cinnamon sticks
1 teaspoon whole cloves
1-1/2 teaspoons paprika
1 teaspoon powdered mustard
1 teaspoon salt
1-1/4 teaspoons cayenne pepper
Instructions

Combine the tomato puree, vinegar, and sugar in a large saucepot. Tie the allspice, cinnamon sticks, and cloves in cheesecloth. Add to the tomato mixture. Add the paprika, mustard, salt, and cayenne and cook slowly until thickened, about 45 to 60 minutes. Stir frequently to prevent the ketchup from sticking. Remove the spice bag. Pour the ketchup into hot jars, leaving a 1/4-inch headspace. Adjust the caps. Process in a boiling-water bath for 15 minutes.

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The Old Farmer’s Almanac Editors

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Comments

Sharon G Hoffman (not verified)

1 week ago

This is a question about Tammy Reiss' homemade ketchup recipe with tomato paste (7/22/2025) -- Tammy, can you freeze portions of the homemade tomato puree? Of the homemade ketchup? How long will a portion of puree or the ketchup keep in the fridge? We are much obliged for the recipe -- one family member can't eat onion or garlic, so we cook from scratch and freeze a lot. Your recipe looks like a winner -- of course, it is (ha ha).
Sharon H (Buffalo, NY)

Cristie (not verified)

1 week 1 day ago

Are the canning directions for pints or quarts?