Mamaw Hampton’s Homemade Ketchup Recipe
If you ever visited Mamaw Hampton’s cozy kitchen, you were likely greeted with the comforting aroma of her legendary homemade ketchup simmering on the stove. This heirloom recipe has been a family favorite for generations, perfect for enhancing everything from crispy French fries to juicy burgers. With its tangy sweetness and a hint of spice, this ketchup is more than a condiment—it’s a tradition.
Ingredients
Core Ingredients:
- 5 lbs ripe tomatoes, peeled and chopped
- 1 large onion, finely diced
- 2 cloves garlic, minced
- ¾ cup apple cider vinegar
- ½ cup brown sugar (adjust to taste)
- ½ cup granulated sugar
- 1 tablespoon salt
Spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon mustard powder
- ½ teaspoon celery seed
- ½ teaspoon cayenne pepper (optional, for a spicy kick)
Tools
- Large pot or Dutch oven
- Blender or immersion blender
- Fine-mesh strainer
- Sterilized glass jars or bottles for storage
Step-by-Step Instructions
Step 1: Prepare the Tomatoes
Start with fresh, ripe tomatoes, preferably from your garden or a local farmer’s market. Peel them by blanching in boiling water for 30 seconds, then transferring to an ice bath. The skins should slide off easily. Chop the peeled tomatoes into chunks and set aside.
Step 2: Create the Base
In a large pot or Dutch oven, heat a small drizzle of oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes. Stir in the chopped tomatoes, allowing the juices to release as the mixture begins to simmer.
Step 3: Add Vinegar and Sugar
Pour in the apple cider vinegar, brown sugar, and granulated sugar. Stir well to dissolve the sugar. Allow the mixture to come to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
Step 4: Infuse with Spices
Add the cinnamon, cloves, allspice, mustard powder, celery seed, and cayenne pepper (if using). Stir to combine and continue to simmer for another 20-30 minutes, or until the mixture thickens and the flavors meld together beautifully.
Step 5: Blend the Mixture
Remove the pot from heat. Use an immersion blender to purée the mixture until smooth. Alternatively, carefully transfer the mixture in batches to a blender, ensuring the lid is slightly ajar to allow steam to escape.
Step 6: Strain for Smoothness
For a silky texture, pass the puréed ketchup through a fine-mesh strainer into a clean bowl. This step removes seeds and any remaining fibrous bits, leaving you with a smooth, rich ketchup.
Step 7: Final Adjustments
Return the strained ketchup to the pot and simmer for an additional 10-15 minutes, or until it reaches your desired consistency. Taste and adjust seasoning as needed, adding more sugar or vinegar to balance the flavors.
Step 8: Bottle and Store
Carefully ladle the hot ketchup into sterilized jars or bottles, leaving a small amount of headspace. Seal tightly. If you plan to store the ketchup long-term, process the jars in a boiling water bath for 15 minutes. Otherwise, let the jars cool to room temperature and refrigerate. The ketchup will keep in the fridge for up to a month.
Tips and Tricks for Perfect Ketchup
- Tomato Variety: For the best flavor, use Roma or San Marzano tomatoes, which have a lower water content and a naturally sweeter taste.
- Sweetness Adjustment: If you prefer a less sweet ketchup, reduce the amount of sugar and add a pinch more salt for balance.
- Spice It Up: Customize the spice blend to suit your taste. For a smoky flavor, try adding a pinch of smoked paprika.
- Thickening: If your ketchup feels too thin, let it simmer longer, stirring frequently to prevent burning.
The Legacy of Mamaw Hampton
Mamaw Hampton’s ketchup isn’t just a recipe; it’s a cherished family tradition. Each summer, she’d gather the freshest tomatoes from her garden, filling the house with the tantalizing scent of simmering spices. As kids, we’d crowd around the kitchen, eager to dip homemade fries or even a slice of bread into the warm, freshly made ketchup.
Today, making this ketchup feels like a love letter to simpler times and cherished memories. Whether you’re preserving a harvest or just looking for a way to elevate your meals, Mamaw Hampton’s ketchup is a reminder that the best recipes come from the heart.
