Hey there! It’s Samad and Lina here. Last weekend, we stumbled upon an old family recipe card for fruit ketchup while cleaning Samad’s kitchen drawer. We knew we had to bring it back because nothing says cozy Canadian comfort like a jar of sweet, tangy fruit ketchup on the table!
Table of Contents
Why You’ll Love This Classic Fruit Ketchup
Samad: Okay, I know what you’re thinking ketchup made of fruit? But trust me, this is one of those Canadian classics that hits different. It’s sweet, tangy, a little spicy, and honestly, better than any bottled stuff.
Lina: Plus, it’s perfect for Canadian families looking for cozy meals. We grew up seeing this at barbecues, with meat pies, tourtière, or even beside a plate of eggs and toast. It’s a staple in so many Quebec and East Coast kitchens.
Samad: And the best part? You can make a big batch and keep it in the fridge for weeks. It’s basically Canada’s underrated condiment hero.
What is Fruit Ketchup?
Lina: So, if you’ve never had it fruit ketchup is a homemade, chunky sauce made with fresh fruit (usually apples, pears, peaches, or tomatoes), vinegar, sugar, and spices. Think of it like a cousin of chutney, but smoother and more ketchup-y.
Samad: It’s sweet and savoury, with warm spices like cinnamon and clove. Every family has their own spin. Today, we’re making our version with apples, peaches, and tomatoes a super balanced, crowd-pleasing combo.
Ingredients You’ll Need
For about 4 jars of fruit ketchup:
- 4 large ripe tomatoes, diced
- 3 apples, peeled and chopped
- 2 peaches, peeled and chopped
- 1 small onion, finely chopped
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp allspice
- 1/4 tsp black pepper
Lina: You can also swap peaches for plums or even pears, depending on what’s in season in Canada. That’s the beauty of this recipe it’s super flexible.
How to Make Fruit Ketchup
- Chop everything small: Start by chopping your tomatoes, apples, peaches, and onion into small, even pieces. It helps them cook faster and gives you a smoother texture.
- Throw it in a pot: In a large heavy-bottomed pot, toss in all your fruit, onion, sugar, vinegar, salt, and spices.
- Bring to a simmer: Stir everything together and bring it to a gentle boil over medium heat.
- Low and slow: Once it starts bubbling, reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours. Stir occasionally to stop it from sticking.
- Check the texture: It should thicken and become jammy. If you like it smoother, you can mash it gently or give it a quick pulse with an immersion blender.
- Cool and jar: Once done, let it cool slightly and spoon it into sterilized jars. Store in the fridge for up to 3 weeks, or process in a water bath to seal for longer shelf life.
Samad & Lina’s Cooking Tips
- Lina: If your ketchup looks too thick while cooking, add a splash of water or vinegar to loosen it.
- Samad: This is a great way to use up fruit that’s a bit overripe. It actually makes the ketchup sweeter and more flavourful.
- Lina: Want a spicier kick? Add a pinch of cayenne or a chopped chili when you’re simmering.
How to Use Fruit Ketchup
Samad: Here’s where it gets fun. Slather it on burgers, serve it with meatloaf, grilled sausages, roasted chicken, or even on your breakfast toast with sharp cheddar.
Lina: Honestly, it’s one of those things you’ll start putting on everything. We even dip fries in it instead of regular ketchup and no, we’re not sorry!
Family-Friendly Hack
Samad: If you’ve got picky kids at home, try blending the ketchup super smooth and serving it as “sweet ketchup”. They won’t even realize it’s packed with fruit and spices.
Lina: Plus, no preservatives, no weird ingredients just good old Canadian kitchen love in every spoonful.
How to Store & Preserve Fruit Ketchup
Samad: So, once you’ve made your batch, the question is — how do you store it?
Lina: Easy! If you’re planning to use it within a few weeks, just pop the cooled ketchup into clean glass jars and keep them in the fridge. It stays good for up to 3 weeks.
Samad: But if you want to keep it longer — maybe you made a double batch for winter? — you can do a simple water bath canning process and store it in your pantry for up to a year. It’s an old-school Canadian preserving trick.
Quick Canning Tip
- Sterilize your jars and lids in boiling water before filling.
- Once you’ve filled the jars, wipe the rims clean and screw on the lids finger-tight.
- Process in a boiling water bath for 10 minutes.
Lina: Honestly, there’s nothing better than cracking open a jar of homemade fruit ketchup in the middle of January when fresh fruit feels like a distant memory!
What to Serve Fruit Ketchup With
Samad: We talked a bit about this, but let’s make a list because people always ask.
- Tourtière (classic French-Canadian meat pie)
- Grilled sausages or burgers
- Breakfast eggs and toast
- Roast chicken or turkey
- Charcuterie boards (so good with cheese!)
- Even with meatloaf or shepherd’s pie
Lina: Basically, anywhere you’d use ketchup, try this instead. It adds way more personality to your plate.
Nutrition & Benefits
Samad: You might be surprised to know this, but fruit ketchup is actually healthier than store-bought ketchup. You control the sugar, there are no additives, and it’s loaded with real fruit.
Lina: Plus, it’s a sneaky way to get the kids to eat more fruit without even knowing it. And the vinegar and spices can help with digestion too.
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Final Thoughts from Our Kitchen
Samad: We grew up with fruit ketchup on the table, and now making it together feels like a little love letter to Canadian kitchens everywhere.
Lina: So go ahead, grab those apples and tomatoes, and make yourself a batch. Your grilled cheese sandwiches will thank you.
Irresistible Homemade Fruit Ketchup
Equipment
- Heavy-bottomed pot
- Immersion blender
Ingredients
Main Ingredients
- 4 large ripe tomatoes diced
- 3 apples peeled and chopped
- 2 peaches peeled and chopped
- 1 small onion finely chopped
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp allspice
- 1/4 tsp black pepper
Instructions
- Chop tomatoes, apples, peaches, and onion into small, even pieces.
- In a large heavy-bottomed pot, combine all fruit, onion, sugar, vinegar, salt, and spices.
- Bring to a gentle boil over medium heat.
- Reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally.
- When mixture is thick and jammy, remove from heat.
- For a smoother texture, use an immersion blender to blend to your liking.
- Let cool slightly and spoon into sterilized jars.
- Store in the fridge for up to 3 weeks, or process in a water bath for long-term storage.
