When I was younger, I was one of those kids who put ketchup on everything. My ketchup obsession has slowed down over the years but I still will not accept french fries or a hamburger without it. A girl needs to have principles. I need my french fries covered in tangy sweet tomato goodness.
For years I was a fierce Heinz loyalist. One day a coworker brought Hunt’s ketchup into the office because it was on sale and I pitched a fit. Hunt’s was not ketchup! How was I supposed to enjoy burgers at work?! My coworkers were so amused by my brand loyalty that they made me take a blind taste test to pick out which ketchup was Heinz. I didn’t hesitate in accepting the challenge because I KNEW MY KETCHUP. The truth was that I had not tried Hunt’s since childhood. Guess who failed the blind taste test?
But it wasn’t my fault, Hunt’s had clearly put years of scientific research into copying the flavor profile from the only legitimate ketchup brand.
Fast forward 10 years and I am no longer a Heinz loyalist. While I still love the taste, I’m not thrilled with the fact that high fructose corn syrup is one of the main ingredients. We all know that stuff is poison and it simply doesn’t need to be in ketchup. So these days I’ll often buy organic brands. And now, for the first time, I’ve made my own version! It doesn’t have the same intense tanginess that you get from the store bought varieties but I really like it.
Because I think this ketchup makes a cute gift, I’ve teamed up with one of my favorite craft bloggers, Jessica from Coco and Mingo, to offer DIY printable ketchup labels! She created this beautiful label design that works with Avery 22808 stickers. These stickers are available in several colors including Kraft Brown, which is shown in these images.
Download the ketchup sticker labels here. You can also download round and square print & cut labels (not pictured) that can be secured to the front of the jars with twine. And please go check out Coco and Mingo! Jessica can also be found on Facebook, Pinterest, Instagram and Twitter.
Yields 4 cups
10 minPrep Time
2 hr, 20 Cook Time
2 hr, 30 Total Time
- 25 ounces (6 cups) rhubarb, chopped
- 1 cup water
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 bay leaves
- 1 cinnamon stick, broken in half
- 1/2 teaspoon allspice berries
- 1 teaspoon whole cloves
- 2 tablespoons extra virgin olive oil or clarified butter
- 1 small yellow onion (2 cups), chopped
- 1 (6-ounce can) tomato paste
- 2 garlic cloves, minced
- 1/8 teaspoon cayenne pepper
- 1 (28 ounce) can whole peeled tomatoes
- 1/2 cup packed brown sugar
- 1/2 cup cider vinegar
- 1 1/2 teaspoons sea salt
- In a large dutch oven over medium heat, heat up the chopped rhubarb with 1 cup of water. Bring the mixture to a simmer and let the rhubarb cook until the water is mostly absorbed and the rhubarb is a soft jam consistency, approximately 10-15 minutes. Allow to cool and set aside. Wipe down the dutch oven.
- Bundle the peppercorns, mustard seeds, bay leaves, cinnamon, allspice and cloves in a small piece of cheesecloth and tie with kitchen twine securely, leaving about 5 inches of extra twine on 1 end.
- Add the olive oil or butter to the clean dutch oven over medium heat. Add the chopped onion and cook until softened, approximately 5 minutes. Stir in the tomato paste, garlic and cayenne and cook for an additional minute.
- Transfer to a blender along with the rhubarb and tomatoes. Puree (in batches, if necessary) until smooth. Return the mixture to the dutch oven and add the brown sugar, vinegar and salt. Submerge the the spice bag into the mixture and tie the long end of twine to the top of the pot.
- Bring the mixture to a boil over medium high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the mixture is darker, thick and reduced to about 4 cups, approximately 2 hours. If needed, use a splatter guard to help keep the liquid from bubbling out of the pot.
- Remove the spice bag. Strain ketchup through a fine mesh strainer set over a large bowl, pressing on the solids. Let the ketchup cool to room temperature, then season with salt and pepper to taste. Pour cooled ketchup into jars and refrigerate. Ketchup can be refrigerated for up to one month.
Adapted from The America's Test Kitchen DIY Cookbook