Homemade Fruit Ketchup

“I cannot spend winter without my fruit chutney (or how we say in French, fruit ketchup) as a companion of meat pie, duck, “raclette”, or even the children’s shepherd's pie. I also like to offer a jar as a gift, with a nice kitchen towel and a new wooden spoon.” ~ Hélène Laurendeau

Yields about 18 cups (4.5 l)


To learn about all the steps of home canning, please visit the Bernardin website: www.homecanning.com.


1 tbsp whole picking spice 15 ml
15 red tomatoes, finely chopped 15
3 Ontario peaches, finely chopped 3
3 Ontario pears, finely chopped 3
3 apples, finely chopped 3
1 head of celery, finely chopped 1
3 white onions, finely chopped 3
2 cups sugar 500 ml
2 cups white vinegar 500 ml
1 tbsp salt 15 ml
1/2 tsp pepper 2 ml


  1. Place pickling spice in a small cheesecloth bag and tie well.
  2. Place tomatoes, peaches, pears, apples, celery and onions in large stock pot and add sugar, vinegar, pickling spices and salt and pepper. Stir well.
  3. Bring to a boil, reduce heat and cook uncovered slowly for 1-1/2 to 2 hours.
  4. Pour the hot ketchup in sterilized jars, leaving a 1/2-inch (1 cm) head space.
  5. Seal with prepared lids and transfer jars into a pot full of boiling water for 15 minutes.
  6. Remove jars and let cool for 24 hours without moving.
  7. Store jars and enjoy throughout the summer and winter!