Homemade fruit ketchup

Name: Homemade fruit ketchup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 1 litre
Cuisine: Québécoise
Ingredients: 4 medium tomatoes (about 2 lb/900 g); ⅔ cup (160 ml) sugar; 2 tbsp (30 ml) maple syrup; ½ cup (125 ml) apple cider vinegar; 3 apples, peeled, cored and finely chopped; 2 pears, peeled, cored and finely chopped; 2 peaches, peeled, pitted and finely chopped; 1 onion, finely chopped; ½ tsp (2 ml) freshly ground pepper; ½ tsp (2 ml) ground coriander; ½ tsp (2 ml) kosher salt; ¼ tsp (1 ml) ground cloves; ¼ tsp (1 ml) dry mustard powder; 1 pinch ground cinnamon; 1 pinch hot pepper flakes (optional); 1 bay leaf

Preparation 20 min
Cooking 1 h 30 min
Servings 1 litre
Freezing Absolutely

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Ketchup

4 medium tomatoes (about 2 lb/900 g)
⅔ cup (160 ml) sugar
2 tbsp (30 ml) maple syrup
½ cup (125 ml) apple cider vinegar
3 apples, peeled, cored and finely chopped
2 pears, peeled, cored and finely chopped
2 peaches, peeled, pitted and finely chopped
1 onion, finely chopped
½ tsp (2 ml) freshly ground pepper
½ tsp (2 ml) ground coriander
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) dry mustard powder
1 pinch ground cinnamon
1 pinch hot pepper flakes (optional)
1 bay leaf

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Preparation

Bring a medium saucepan of water to a boil and fill a medium bowl with ice water. With a knife, score a small X on the bottom of each tomato. Plunge the tomatoes into the boiling water and cook for 1 minute 30 seconds, until the skin starts to peel away and curl. Transfer them to the ice water with a slotted spoon and leave until cool enough to handle.
Peel the tomatoes by hand, then finely chop them and place in a large non-reactive pot. Add the sugar, maple syrup, apple cider vinegar, apples, pears, peaches, onion, pepper, coriander, salt, cloves, dry mustard, cinnamon, pepper flakes and bay leaf.
Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 1 hour to 1 hour 30 minutes, stirring regularly. The ketchup is ready when it has reduced nicely, coats the back of a spoon and the spoon leaves a clear trail along the bottom of the pot. There should still be some liquid, but thick liquid.
Remove from heat, discard the bay leaf and let cool completely. Transfer to an airtight jar and refrigerate, or process in sterilized Mason jars to keep it all year long.