Awesome ketchup with apples for the winter at home: finger-licking recipes! Ketchup with apples at home: recipes with photos Recipe for ketchup tomatoes apples onions.

Apple ketchup is an excellent version of tomato sauce, where amazing natural taste is combined with a pleasant delicate texture and the right thickness. The best motivation for preparing a homemade supplement is the absence of preservatives and harmful impurities.

How to make ketchup with apples?

Apple ketchup will turn out delicious if you do not neglect the requirements of the chosen recipe and know some tricks to improve the properties of the sauce.

  1. You can get a more delicate taste of ketchup if you first peel the apples and tomatoes. For this purpose, the latter are cut crosswise and kept alternately in boiling water and cold water.
  2. All ingredients for the sauce can be ground using a blender or meat grinder.
  3. A homogeneous texture will be ensured by additional grinding of the boiled mass through a sieve, thereby removing particles of seeds and peel.
  4. It is preferable to boil the sauce base in a wide saucepan with the lid open, pouring the mixture in a small layer. This technique will allow you to evaporate excess moisture as quickly as possible.

Ketchup with apples for the winter - recipe


To prepare ketchup at home with apples, it is preferable to use the most ripe and red tomatoes with dense, fleshy pulp, which will provide the sauce with a bright, rich color and proper taste. Ideally, it is better to take Antonov apples or others with pronounced sourness and rich aromatic properties.

Ingredients:

  • tomatoes – 2 kg;
  • large apples – 4 pcs.;
  • apple cider vinegar – 4 tbsp. spoons;
  • sugar – 3 tbsp. spoons;
  • ground pepper – 1/3 teaspoon;
  • salt – 1 teaspoon;
  • cinnamon – 1 teaspoon.

Preparation

  1. Tomatoes and apples are cut into slices or crushed using a meat grinder and boiled for about an hour.
  2. Grind the mass through a sieve.
  3. Sugar, salt, pepper, cinnamon are added to the puree and boiled to the desired thickness.
  4. Add vinegar and seal the ketchup with apples for the winter in a sterile container.

Ketchup with apples and tomatoes


Another recipe for making natural ketchup from tomatoes and apples for the winter involves adding garlic to the composition. Crushed cloves add additional sharpness and a piquant rich taste to the preparation. It is possible to adjust the amount of hot pepper, which is used both fresh and ground dried.

Ingredients:

  • tomatoes – 2.5 kg;
  • apples – 0.5 kg;
  • garlic – 1 head;
  • hot pepper – 2 pcs.;
  • cloves – 5 pcs.;
  • sugar – 1.5 cups;
  • ground pepper – 1/3 teaspoon;
  • salt – 1 tbsp. spoon;
  • vinegar – 50 ml.

Preparation

  1. Chop tomatoes, peppers, garlic, and apples, grind in a meat grinder and boil for 2 hours.
  2. Add salt, sugar, cloves, pepper, cook the base to the desired thickness.
  3. Stir in vinegar and after 5 minutes pack homemade ketchup with apples for the winter into sterile jars with boiled lids.

Ketchup recipe with apples and onions


Prepared ketchup with apples and onions acquires an additional rich flavor palette. The amount of the latter can be increased when using sweet salad varieties. Instead of ground chili, use freshly ground black pepper, which will reduce the degree of heat and make the sauce softer and more delicate.

Ingredients:

  • tomatoes – 2 kg;
  • onion – 200 g;
  • apples – 250 g;
  • ground cloves – ¼ teaspoon;
  • cinnamon – 0.5 teaspoon;
  • sugar – 220 g;
  • ground chili – 2 teaspoons;
  • salt – 1 tbsp. spoon;
  • vinegar – 80 ml.

Preparation

  1. The juice is squeezed out of the tomatoes.
  2. Grind the onions and apples through a meat grinder and add them to the tomatoes.
  3. Mix salt, sugar and seasonings into the sauce base and cook while stirring for 2 hours.
  4. Pour in vinegar, boil the mixture for 10 minutes, and place in jars.
  5. Seal the ketchup with apples and remove until cool.

Ketchup with bell peppers and apples


Ketchup with apples will be tasty and aromatic if you add sweet bell pepper. Pre-baking the peppers on the grill or at least on a baking sheet in the oven until golden brown will add more interesting, refined notes. The hot fruits are placed in a bag, allowed to steam, and then the peeled skin is removed.

Ingredients:

  • tomatoes – 2 kg;
  • sweet pepper – 300 g;
  • apples – 300 g;
  • hot peppers– 1 pod;
  • sugar – 3 tbsp. spoons;
  • salt – 1 tbsp. spoon;
  • garlic – 3 cloves.

Preparation

  1. Cook the chopped tomatoes for 40 minutes.
  2. Add apples, raw or baked peppers, hot peppers, garlic, and simmer the mixture for another 30 minutes.
  3. Add salt and sugar, puree the mass with a blender, and evaporate to the desired thickness.
  4. Ketchup with peppers and apples for the winter is packaged in steamed jars and sealed.

Apple and tomato paste ketchup


It only takes half an hour to prepare a delicious one with apples according to the following recipe. This time, instead of tomatoes, diluted in water to the desired thickness is used. tomato paste. The amount of liquid may need to be adjusted when using a thicker or thinner paste.

Ingredients:

  • tomato paste – 400 g;
  • water – 400 g;
  • apples – 2 pcs.;
  • garlic – 5 cloves;
  • dill and parsley - 1 bunch each;
  • vinegar – 1 teaspoon;
  • sugar – 4 teaspoons;
  • salt – 1 teaspoon;
  • ground pepper mixture, chili, cinnamon - 1/3 teaspoon each.

Preparation

  1. Peel the apples, puree them in a blender, mix with paste and water, and boil for 20 minutes.
  2. Add salt, sugar, chopped herbs, garlic, seasonings and vinegar, and boil the mixture for another 10 minutes.
  3. Transfer the ketchup from the paste with apples into sterile jars and put them in the refrigerator after cooling.

Plum and apple ketchup


Prepared ketchup from plums and apples for the winter is thick due to the pulp of the fruit. It also gives the sauce a pleasant, rich taste that cannot be compared with any other commercially available additive. In addition to ground black pepper, you can season the base of the curry sauce with cinnamon, cloves, and other spices.

Ingredients:

  • tomatoes – 3 kg;
  • plums – 1 kg;
  • apples – 4 pcs.;
  • onions – 5 pcs.;
  • sugar – 2 cups;
  • salt – 2 tbsp. spoons;
  • vinegar – 100 ml.

Preparation

  1. Juice is squeezed out of tomatoes.
  2. Plums, apples and onions are passed through a meat grinder and mixed with juice.
  3. Add salt and sugar, cook the mixture, stirring occasionally, for 2 hours.
  4. Add pepper and vinegar.
  5. After 2 minutes, place the apples in sterile jars, seal them, and put them under a fur coat.

Apricot-apple ketchup


You can also cook apples without adding tomatoes. The result will captivate you with its exquisite flavor combinations and pleasant texture of the sauce. It is important to choose sweet and sour, exceptionally aromatic apples and only ripe apricots, removing the seeds and, ideally, the skin. If you don't have fresh ginger, you can add ground ginger powder to taste.

Ingredients:

  • apricots – 0.5 kg;
  • apples – 1 kg;
  • onion – 0.5 kg;
  • garlic – 2 cloves;
  • grated fresh ginger - 1 tbsp. spoon;
  • ground black pepper – 1 teaspoon;
  • sugar – 300 g;
  • salt – 1 teaspoon;
  • vinegar – 150 ml.

Preparation

  1. The pulp of apricots, apples, garlic and onions is ground in a blender, adding grated ginger.
  2. Season the base with salt, sugar, pepper, boil to the desired thickness, stirring.
  3. Stir in vinegar, heat the sauce for 2 minutes, seal in a sterile container.

Ketchup for the winter with cinnamon and apples


An ideal option for lovers of sweet and spicy sauces is ketchup with apples and cinnamon, prepared according to the following recipe. Instead of nutmeg, you can add ground cloves or other spices, focusing on the individual preferences of your family members. If you don’t have a blender, grind the boiled mass through a sieve.

Ingredients:

  • tomatoes – 2 kg;
  • apples – 0.5 kg;
  • cinnamon – 0.5 teaspoon;
  • sugar – 200 g;
  • salt;
  • nutmeg - on the tip of a knife.

Preparation

  1. Apples and tomatoes are passed through a meat grinder.
  2. Add salt and sugar, boil the mixture for 1 hour.
  3. Puree the sauce base with a blender, season with cinnamon and ground nutmeg.
  4. Boil the ketchup to the desired thickness, put it in jars, seal it, and wrap it for a day.

Zucchini ketchup with apples


The recipe for ketchup with apples and zucchini will allow you to avoid prolonged evaporation of moisture, which is contained in abundance in tomatoes. Vegetable pulp will add thickness to the sauce. It will also make its texture softer, more delicate and velvety. It is preferable to take sweet peppers red, which will have a beneficial effect on appearance ketchup.

Ingredients:

  • zucchini – 2 kg;
  • tomatoes – 0.5 kg;
  • apples – 0.5 kg;
  • sweet pepper – 5 pcs.;
  • hot pepper – 1 pc.;
  • carrots – 1 pc.;
  • garlic – 3 cloves;
  • salt and sugar - to taste;
  • vinegar – 100 ml.

Preparation

  1. The pulp of zucchini, sweet and hot peppers is ground in a meat grinder along with tomatoes, garlic, apples and carrots.
  2. Boil the mixture for 1 hour, adding salt and sugar, puree with a blender.
  3. Mix vinegar into the sauce and after 5 minutes place it in sterile containers and seal.

Ketchup with apples and basil


It transforms with apples and acquires a particularly rich taste and aroma when cooked with basil. It is preferable to use fresh greens of the purple variety, but dried leaves are also suitable, rubbed between your fingers before adding to the sauce base to enhance the flavor of the additive.



The most delicious preparations for the winter are obtained from ground vegetables and fruits. In addition, aromatic tomato-apple ketchup, prepared at home for the winter, does not contain an endless army of thickeners, dyes and preservatives, which are invariably present in industrial versions of the additive. meat dishes.

  • Tips for choosing products
  • Ketchup with basil for the winter

It is better to choose fleshy tomatoes so that the sauce is thick and homogeneous. If possible, the skin of the fruit should be removed after preliminary blanching;
Apples are suitable for autumn, sweet and sour. Antonovka goes well with tomatoes; onion you should choose from light varieties - it is sharper, with a pronounced, rich aroma.

Finger-licking tomato and apple ketchup




In this recipe, you can adjust the spiciness of the sauce yourself - this does not affect the safety of the canned food.

Ingredients:

2.2 kg of tomatoes;
300 gr. light onions;
600 gr. autumn apples;
100gr. garlic cloves;
1/2 pod of hot pepper;
30 ml vinegar 9%;
ground black pepper, suneli hops and dried basil - according to the taste and desire of the household;
1 tbsp. l. coarse table salt.

Preparation:




1. Wash all vegetables, dry, grind in a meat grinder along with apples, after cutting them into small pieces.




2. Drain everything into large saucepan, simmer over low heat for at least an hour.




3. Add crushed garlic, spices and vinegar to the mass, simmer again over low heat for 60 minutes.




4. Let cool slightly and grind through a thick sieve for greater homogeneity.




5. Pour into prepared jars, cover with lids to seal.




6. Sterilize the finger-licking tomato and apple ketchup in a water bath for 10 minutes from the moment the water boils in the sterilizer.




7. Take out, roll up, turn over. Insulate and after a day put it in a pantry or cellar.

Advice– if volumes oven allow you to boil ketchup with apples for the winter “You’ll lick your fingers” better in it. Then the mass will not burn when it thickens.

Shish kebab ketchup with tomatoes and apples




This version of tomato and apple sauce can be prepared at any time of the year - fresh tomatoes will replace perfectly tomato juice.

Ingredients to obtain 3 liters of preparation:

4 kg of very ripe tomatoes;
0.5 kg of light onions;
0.5 kg of autumn apples;
chili pepper - to taste and desire;
1 large glass of granulated sugar;
2 tbsp. l. table salt (level with the edges);
1 tsp. ground black pepper, you can use a multi-colored mixture;
1 tsp. cinnamon (without a slide);
10 cloves;
1 large glass of vinegar 9%.

Preparation:




1. Cut washed, dried and peeled vegetables into small pieces suitable for a blender or meat grinder. There is no need to peel apples and tomatoes.




2. Grind all components into a homogeneous mass.




3. Bring to a boil, keep on low heat for about 2 hours, stirring regularly with a wooden spatula.




4. Rub the slightly cooled mass through a sieve, mix with seasonings and spices, pour in vinegar.




5. Boil the apple and tomato ketchup for the winter again for about half an hour.

6. Place the finished sauce into sterile containers for rolling.




7. Seal hermetically and store in a dark, cool place.

Advice: It is better to close homemade ketchup in small jars for the winter so that after opening it does not mold in the refrigerator - after all, kebabs are not prepared every day.

Spicy tomato and apple ketchup with garlic




Garlic lovers will surely enjoy the sauce, which has a very pleasant taste and aroma. After cooking, homemade ketchup with apples for the winter becomes thick and homogeneous; it will go well with dumplings or sausages. A step-by-step recipe for ketchup with apples for the winter with photos will help you use all products correctly.

Ingredients:

2.5 kg of very ripe tomatoes;
6 large green apples;
6 light-colored onions;
1 head of garlic (winter);
1.5 tbsp. l. table salt;
8 tbsp. l. granulated sugar;
1 hour l. ground pepper - both white and black will do. You can use a mixture of multi-colored peas - then the aroma of the finished sauce will be brighter;
any seasonings to taste: ground coriander, suneli hops, allspice, cloves;
1.5 tbsp. l. vinegar 70%.

Preparation:

1. Wash all vegetables, dry, cut into small pieces. Naturally, peel the onions and garlic before doing this.
2. Place the entire multi-colored company in a bowl with a thick bottom, add salt, sugar and ground pepper, mix, and bring to a boil under the lid.
3. Simmer over low heat for about an hour, stirring from time to time.
4. Turn off the stove and let the mixture cool slightly so as not to get burned.
5. Grind the boiled vegetables through a sieve so that all the peels and seeds remain on it.
6. Add salt and sugar to taste if necessary. Pour in vinegar and add aromatic herbs and spices to the puree.
7. Boil for another third of an hour (20 minutes) and pour into sterilized canning containers.
8. Roll up and insulate. After a day, store it for storage.

Advice: If you want the aroma of garlic to be brighter, you should add it at the end of preparing tomato ketchup with apples for the winter.

Recipe for winter ketchup made from tomatoes and apples with mustard




This version of everyone’s favorite sauce is somewhat different from the well-known ones not only in the composition of the ingredients, but also in the method of preparation.

Ingredients:

5 kg of very ripe tomatoes;
0.5 kg sugar;
1 large light-colored onion;
1 tbsp. l. refined oil;
3 tbsp. l. ready mustard;
75 ml vinegar 9%;
2 tbsp. l. table salt (without a grain);
1 tsp. ground nutmeg;
ground black pepper - to taste.

Preparation:

1. Dry the washed tomatoes lightly with a kitchen towel.
2. Make cross-shaped cuts at both ends and place in a deep container. Pour boiling water over it. After a couple of minutes, drain the water, peel the tomatoes and remove the stem.
3. Rub the peeled tomatoes through a sieve or smash with a blender. In the first option, the mass is obtained without seeds, so it is preferable.
4. Grate the peeled onion to make a puree.
5. Pour oil into a saucepan with a thick bottom and heat it up. Fry the onion mixture in it for about 5 minutes, stirring all the time.
6. Pour in tomato puree, add all the herbs and spices, add vinegar.
7. Stir, bring to a boil, simmer over low heat for 2-3 hours.
8. Pour hot into heated jars, leaving 0.5 cm of empty space.
9. Cover with metal lids and sterilize in a water bath for a quarter of an hour - 15 minutes.
10. Remove from boiling water, seal, turn over and cover with warm clothes. After a day, put the apple ketchup in the cellar for the winter.

Advice– to make the finished sauce more airy and elastic, before putting it in jars, you can beat the whole mass with a submersible blender directly in the pan.

Ketchup with starch at home for the winter




The peculiarity of this recipe is that you can prepare the sauce at any time of the year - tomato juice is always available in stores. It’s better to take homemade preparations, but if you run out of them, an industrial drink will work well.

Ingredients:

2 l. juice from tomatoes;
15th century l. granulated sugar;
6 tsp. coarse table salt;
7 garlic cloves;
0.5 tsp. ground hot paprika (the amount of hot pepper can be reduced or increased if desired);
1/2h. l. ground black pepper;
6 tbsp. l. vinegar 9% (you can use acetic acid or apple cider vinegar, as in other homemade ketchup recipes for the winter);
2 tbsp. l. potato or corn starch.

Preparation:

1. Bring the juice to a boil, add salt and sugar, add crushed garlic.
2. After 15 minutes of slow boiling, add peppers and vinegar to the general mixture.
3. After half an hour, dilute the starch with a small amount of water in a large cup.
4. Pour the whitened liquid into the mixture boiling on the stove in a thin stream, stirring all the time.
5. Keep the mixture on the lowest heat, stirring continuously in a circle until thickened.
After 7-10 minutes, pour into prepared containers and seal.

Experimentally, you can “color” homemade ketchup prepared according to this recipe for the winter by adding any spices and vegetables and fruits - apples, plums, fresh or dried herbs.

Advice: To find out if there is enough hot pepper, you should try the semi-finished product already cooled. When hot, the pungency seems brighter.

Ketchup with basil for the winter




A great recipe for spaghetti or pizza lovers. The bright, rich aroma of fragrant herbs goes perfectly with the tomato taste of the base.

Ingredients:

2 kg of ripe, fleshy tomatoes;
4 large light-colored onions;
50 gr. granulated sugar;
1 tsp. sweet wigs;
1 tsp. dried hot pepper;
1 tsp. coarse table salt (topped);
2 tsp. dried basil or a bunch of fresh plant leaves;
0.5 tbsp. refined oil;
4 tbsp. l. vinegar 9%;
2-3 green apples – if desired.

Preparation:

1. Chop the peeled onions into large pieces and fry in vegetable oil until a pleasant smell appears.
2. Cut tomatoes and apples into pieces into a deep saucepan, add fried onions and all the spices except basil and vinegar.
3. Boil until done.
4. Rub the softened ingredients through a sieve, pour in vinegar and add basil.
5. Boil to the desired thickness, transfer to a sterilized container.
6. Roll up, turn over, insulate.

After a day, ketchup with onions, apples and basil is ready for tasting or long-term storage - as you like.

Homemade tomato ketchup like store bought




A very quick sauce to prepare. Good base for all recipes for your favorite additive with a light fruity tint, the intensity of which directly depends on the selected apple variety.

Ingredients:

3 kg of fleshy, very ripe tomatoes with thin skin;
0.5 kg of autumn apples;
250 gr. peeled light onions;
1 tbsp. coarse table salt;
1.5 tbsp. granulated sugar;
50 gr. apple cider vinegar;
any ground pepper - to taste.

Preparation:

1. Cut the washed and peeled vegetables and fruits into small pieces and boil until soft.
2. Grind the entire mass in a blender at high speed, pour into a saucepan with high sides.
3. Cook until thickened over low heat for at least 50 minutes.
4. 10 minutes before readiness, pour in vinegar and add spices as desired.
5. Pour apple and tomato ketchup for the winter into sterilized jars and roll up.
Take the workpiece to a dark, cool place for storage without waiting for it to cool completely.

Chef's Best Ketchup Recipe




Tatyana Litvinova, a well-known expert in the field of restaurant food, claims that making homemade ketchup with apples for the winter is not difficult. She recommends using “Slivka” tomatoes to prepare this popular delicacy.

Ingredients:

2 kg of ripe tomatoes;
250 gr. peeled apples;
1 large, light onion;
1-2 tbsp. l. refined oil;
spices – bay leaf, hot pepper, coriander, black and allspice – adjust the quantity yourself;
table salt and granulated sugar - to taste.

Preparation:

1. Squeeze all the juice out of washed tomatoes by passing them through a juicer twice. Place the pan with the tomato liquid on the fire - evaporate it until you get 1/3 of the original volume.
2. Tie all dry spices and seasonings into a knot of multi-layer gauze and add to the tomato mass.
3. Peel and seed the apples and chop into small pieces. Pour in 1-2 tbsp. l. Drinking water into a saucepan with a thick bottom, add apple slices there. Simmer until soft.
4. Chop the onion finely, fry with a small amount of refined oil until the pieces are transparent.
5. Grind the onions and apples together with a blender or mince them through a meat grinder - in this case they act as a thickener, so they must be crushed with special care.
6. Mix red and white puree, add sugar and salt to taste. You should try the sauce only after the spices have completely dissolved so as not to overdo it.
7. Place the mixture on the fire, let it boil and pour into prepared containers for canning. Store only in a cool, dark place.

Attention! Under no circumstances should any hot foods be sealed in plastic containers from carbonated drinks or mineral water– acids can react with the material of such containers, causing irreparable harm to health.

Homemade ketchup made from tomatoes and apples has long won the hearts of my family. It is tastier than store-bought and does not contain various harmful additives. You can also use all overripe, wrinkled and cracked fruits. Which are not suitable for or.

In general, there is one benefit on all sides. The taste of ketchup depends on whether you add spices to the tomato mass. For example, there is a sweet version that is very reminiscent of the famous Krasnodar sauce. And when you add dried cardamom and allspice, it becomes similar to Baltimore. Add red pepper and you get spicy “Chili”.

Yes, and it is used everywhere. Serve it with pasta if you want, or serve it with it. In general, such a sauce will definitely not hurt in any home.

A few nuances before starting work:

  1. We take any tomatoes, the variety is not important, the main thing is that they must be very ripe. The most delicious sauce comes from those tomatoes that have absorbed a lot of sun. They are sweeter and more aromatic.
  2. We take apples that are hard, sweet and sour or sweet.
  3. After sugar and salt are poured into the vegetable mass, it begins to burn. Therefore, it is important to stir it frequently.
  4. To obtain a more uniform consistency without peels and tomato seeds, rub the finished mixture through a blender through a sieve.
  5. For storage we use only clean containers. Be sure to boil the lids.
  6. To avoid catching peppercorns and cloves from a large saucepan, tie them in cheesecloth. This makes them very convenient to take out if you decide that everything is ready.
  7. If you love sweet sauce- take sweet apples.

In general, that's all. Ketchup can be prepared in several ways:

  • Boil the cut vegetables until soft,
  • grind them together in a meat grinder, blender or food processor. And only then boil it,
  • or first we make juice from tomatoes, boil it, and then add the rest of the vegetables to it.

Let's talk about everything in more detail.

My favorite version of this sauce has two main ingredients - tomatoes and apples. No onions or bell peppers. It comes out with a delicate sweetness.

Let's take:

  • 2.5 kg tomato,
  • 2 green medium apples,
  • several peas of different peppers,
  • 4 clove inflorescences,
  • 2.5 tbsp. granulated sugar,
  • 0.5 tbsp. salt without a slide,
  • vinegar 9% - 2 tsp,
  • ground black pepper – 0.5 tsp.

Preparation

We're cooking from sorting tomatoes. We wash them and cut off from each fruit those places that you did not like. Wrinkles, blackening, tips or cracks.

We also wash the apples and get rid of everything unnecessary. There is no need to peel them. When cooked, it will become soft, but the seeds and hard center need to be cut off.

Immediately cut all the vegetables into quarters.

Boil after boiling for 40 minutes over low heat. During this time, the apple peel should become very soft, and the mass itself should settle and thicken. After all, we evaporated a lot of moisture.


Remove the pan from the heat and stir boiled vegetables blender into a homogeneous porridge.

So that not a single seed gets into the sauce, let's start grinding this pulp through a strainer.

You will collect quite a lot of cake from peels and seeds. You can’t cook anything from them, so we throw them in the trash.


Place the pan back on the stove. Turn on medium heat and add spices and herbs.


Cook over low heat for another 40 minutes, stirring the sauce constantly. It has become more concentrated, and even sweetened, so it can burn quickly.

Add table vinegar and cook for another 5 minutes.

Try it to see if you like ketchup. If you answered yourself that the creation of your hands turned out incredibly tasty, then feel free to roll it into jars. Which must be washed with soda and sterilized.

Homemade tomato ketchup with apples and onions (I almost swallowed my tongue)

They say about this recipe: “I almost swallowed my tongue!” It also turns out incredibly tasty. The composition was replenished with onions. Instead of table vinegar, take 50 ml of apple cider vinegar. You don’t have to replace it, but why not experiment, especially since everything is at hand.


Compound:

  • 3 kg tomato,
  • 0.5 kg apples,
  • 0.25 kg of onion,
  • 1.5 tbsp. salt,
  • 1.5 cups sugar,
  • 50 ml apple cider vinegar,
  • red, black pepper.

From this amount we got 4 full seven hundred gram jars.


Preparation

We wash and sort all the fruits. Then we cut them into cubes.


For a more delicate consistency, you can remove the skins from the tomatoes.

Place vegetable slices in a cauldron and cook over medium heat until the onion softens.

Then we chop all the vegetables in a blender and boil this mass to the desired thickness. This will take approximately 50 minutes. The less moisture remains in the mass, the thicker the ketchup turns out.

Then pour salt, sugar, pepper into the cauldron. Add vinegar. Mix thoroughly until the seasoning crystals dissolve. After 3 minutes, remove the cauldron from the heat.

Pour hot ketchup into sterile jars and roll up.


We send them to cool down “under a fur coat” and lower them into the underground.

Thick ketchup with bell peppers, apples and starch

If you don’t have time to boil the mass, then add a little potato starch to it. It will not affect the taste in any way, but will help the sauce thicken.

By the way, this is an excellent option for those who believe that vitamins evaporate during prolonged heat treatment. With starch, vegetables can not be cooked for a long time.


Let's take:

  • tomatoes – 3 kg,
  • apples – 0.5 kg,
  • onion – 1 kg,
  • bell pepper – 1 kg,
  • 0.5 tsp cinnamon,
  • 15 sprigs of cloves,
  • glass of sugar
  • salt – 3 tsp,
  • starch - 2 tbsp.

Preparation

Let's start by preparing tomato juice. To do this, let's put the tomatoes through a juicer. This is so that there are no grains in the ketchup. After all, she will divide the fruits into juice and cake.

Place the tomato juice on the stove over medium heat. While we wait for it to boil, grind the remaining peeled vegetables in a blender, meat grinder or food processor separately.

As soon as the tomato juice boils, immediately add salt and sugar.

It's time to lay out the spices.

And in order not to catch them later from a deep pan, we will combine them together in one bag. Place cloves and peppercorns in cheesecloth. We tie the ends and lower the bag into the pan.


Add cinnamon, stir and wait for the aromatic tomato mass to boil.

Now we will separately introduce the chopped vegetables into the porridge.

5 minutes after introducing the spices, add the onion. Cook everything for 15 minutes. Perhaps a foam will start to form. We don't need it - we remove it.


Add apple pulp to the pan and cook for another 25 minutes.

Add bell pepper pulp and boil for another 12 minutes.

Stir constantly. When the time is up, remove the bag of spices. Beat the mass with a blender. And pour vinegar into it. Taste it and add if something is missing.

Dissolve the starch in 100 ml of warm water. No lumps should form. Add it into the sauce in a thin stream, stirring constantly. And boil the ketchup again.


Then pour the sauce into jars without removing it from the stove.

For convenience, I am attaching a video.

How to make cinnamon ketchup at home

Any spices are added to the sauce as desired. But there are those without whom the result is not quite what you wanted. This is the presence of cinnamon in ketchup. I used to think that this seasoning was purely confectionery. How wrong I was. After all, meat and vegetables acquire a piquant taste with it.


Those with allergies should be careful with cinnamon.

Let's take:

  • 4 kg ripe tomatoes,
  • 1 kg apples,
  • 120 ml apple cider vinegar (3% vinegar, or 50 ml 9% table vinegar),
  • 1.5 tsp. salt,
  • 7 tbsp. l. Sahara,
  • 2 tsp. cinnamon,
  • 3 buds of cloves.

There were 5 half-liter jars of sauce and 300 g, which were left for testing.

Preparation

We will cut the tomatoes directly into the pan. They can be divided in half, removing the stem along the way.


Cut the apples into quarters, removing the core and seeds.


If you have a whole clove, then immediately add it to the pieces of vegetables. If all the spices are ground, then we will do this at the end.

Turn on low heat and simmer the vegetables under the lid until the tomatoes and apples are completely softened.

We remove the foam.


Then you need to grind these vegetables. This can be done conveniently using a blender or juicer. Or you can rub it through a sieve. The tomato skins and seeds will go into the cake.


Place the spices into the prepared homogeneous mass: the prepared amount of salt, granulated sugar, and cinnamon. And cloves, if you haven't posted them yet.


Turn on low heat and evaporate the unnecessary liquid for about 60 minutes.

The amount of mass will become less. It will thicken and become more concentrated.

Add the vinegar and stir until it combines with the sauce. At this stage, taste the ketchup. Do you have enough vinegar and sugar?

Continue to simmer the mixture over low heat for 12 minutes. And we begin to pour it into jars.

Tomato sauce made from apples, tomatoes and drained through a meat grinder

This version of ketchup can diversify Kharcho soup. If you replace the famous tkemali plum sauce with our tomato sauce.


Let's take:

  • tomatoes – 1.5 kg,
  • plums – 500 g,
  • apples – 500 g,
  • onions – 2 pcs.,
  • vinegar 9% - 1.5 tbsp. l.,
  • sugar – 120 g,
  • salt – 0.5 tbsp. l.,
  • a pinch of pepper mixture,
  • a pinch of cinnamon.

Preparation

Let's start with vegetables. We cut the tomatoes into slices, removing all bruised places and tails. Remove the hard core and seeds from the apples. Cut the onion into 4 parts, and remove the pits from the plums.


Grind all the vegetables in a meat grinder into one container. We insert a knife with medium holes into the meat grinder so that the vegetables are not crushed, but rather ground.

Pour our liquid mushy mass into a saucepan and bring to a boil.

Then reduce the heat and cook the mixture over low heat with constant stirring for 2 hours.

Beat with an immersion blender to crush any lumps that were not processed by the meat grinder.

Add salt, pepper, sugar and spices and cook for another 30 minutes.

Pour in vinegar, stir and immediately place in sterile jars. We put them away “under a fur coat” for 8-10 hours.

A simple recipe for making tomato ketchup with garlic

Garlic adds a slight flavor to ketchup. It makes the sauce more flavorful and filling.


Let's take:

  • 6 kg of tomatoes,
  • 12 pieces of medium apples,
  • 19 tbsp Sahara,
  • 4 tbsp. salt,
  • 12 tbsp. 9% vinegar,
  • 12 cloves of garlic,
  • 25 black peppercorns,
  • allspice – 12 pcs.,
  • 12 carnation inflorescences,
  • 0.5 tbsp. ground nutmeg,
  • 0.5 tsp cardamom

Preparation

We remove seeds from all vegetables. Remove the husks from the onions and garlic cloves.

We cut the vegetables into pieces and pass everything except the garlic through a meat grinder.

Pour the mixture into a saucepan and place it on low heat. Boil for 1.5 hours. Then add spices.
After this we simmer for another half hour.


Then puree the mixture with a blender.

6 minutes before the sauce is ready, add chopped garlic. It can be finely chopped, but it is better to grind it through a press.


Turn off the heat and pour vinegar into the mixture.


While the ketchup is still hot, pour it into sterile jars.

We remove it “under a fur coat” for natural sterilization.

This is how easy it is to make tomato ketchup at home. The amount of sweetness can be adjusted according to your taste. Families with children often prepare a sweeter version. Some people prefer spicy sauce so that your mouth “burns”. So feel free to try it and put away this delicious treat for the winter.

Thank you for your attention and wish you success in your cooking!

Homemade ketchup according to this recipe is undoubtedly worth preparing, because unlike ketchup bought in a store, you will get a natural product - it does not contain harmful additives that are used in industrial production, it has a bright rich taste and delicate consistency. And if you are an avid summer gardener, then you probably have a large harvest of tomatoes, and you also have an apple tree with apples that are not suitable for long-term storage. These same apples, which you have already eaten, and made jam from, but they still don’t run out, so add them to this sauce along with the tomatoes. I'm sure that homemade ketchup with apples will not leave you indifferent, you will definitely remember this recipe and share it with your friends. By the way, you can prepare it even in winter, in the absence of fresh tomatoes, by replacing them with tomato juice.

You will need:

  • onion 0.5 kg
  • apples 0.5 kg
  • hot pepper (optional)
  • salt 2 tbsp. (without slide)
  • ground black pepper 1 tsp.
  • cinnamon 1 tsp.
  • cloves 10 pcs

You can cook this ketchup in saucepan with a volume of 6-7 liters. You will also need meat grinder, colander with mesh and second pan to rub the tomato mass into it.

From this amount of products you will get about 3 liters of ready-made ketchup.

Step-by-step photo recipe:

Clean and wash onion, wash tomatoes And apples, remove the middle from the apples, no need to peel - everything is needed grind using a meat grinder. If you like it spicy, add hot pepper (I don't). Bring the ground mixture to a boil and cook for 2 hours over low heat. If you have a gas stove, place the pan on the divider. Stir and make sure the mixture does not burn.

Bon appetit!

Interesting recipes for making homemade ketchup with the addition of apples, try making it for the winter.

Homemade ketchup using this recipe is undoubtedly worth making, because unlike ketchup bought in a store, you will get a natural product - it does not contain harmful additives that are used in industrial production, it has a bright, rich taste and delicate consistency. And if you are an avid summer gardener, then you probably have a large harvest of tomatoes, and you also have an apple tree with apples that are not suitable for long-term storage. These same apples, which you have already eaten, and made jam from, but they still don’t run out, so add them to this sauce along with the tomatoes. I am sure that homemade ketchup with apples will not leave you indifferent; you will definitely remember this recipe and share it with your friends. By the way, you can prepare it even in winter, in the absence of fresh tomatoes, by replacing them with tomato juice.

You can cook this ketchup in a 6-7 liter saucepan. You will also need a meat grinder, a colander with a mesh and a second pan to grind the tomato mixture into.

From this amount of products you will get about 3 liters of ready-made ketchup.

  • tomatoes 4 kg (or 2.5 liters of tomato juice)
  • onion 0.5 kg
  • apples 0.5 kg
  • hot pepper (optional)
  • sugar 1 glass (glass volume 200 ml)
  • salt 2 tbsp. (without slide)
  • ground black pepper 1 tsp.
  • cinnamon 1 tsp.
  • cloves 10 pcs
  • vinegar 9% 1 glass (glass volume 200 ml)

Peel and wash the onions, wash the tomatoes and apples, remove the cores from the apples, there is no need to peel them - everything needs to be ground using a meat grinder. If you like it spicy, add hot pepper (I don't). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, place the pan on the divider. Stir and make sure the mixture does not burn.

Strain the tomato mixture through a mesh colander to remove the skins of the tomatoes and apples.

Add sugar, salt, vinegar, ground black pepper, cinnamon and cloves to the pureed mass. Cook everything for 20 - 25 minutes.

Cinnamon and cloves are two spices with a very unique smell and taste. They are the ones who turn simple tomato sauce in ketchup. They must be present in this recipe. But you can also add dry ginger powder, ground allspice, paprika.

The finished ketchup can be poured into ordinary sterilized jars and closed with lids. But it is more convenient to store in bottles with screw caps. The bottles need to be washed well and pour boiling water into them for 5-10 minutes, drain, let dry a little and pour in ketchup.

The aroma of this ketchup will fill your home for a long time, causing the appetite of all household members. And of course, such a delicious sauce will not stagnate in your pantry.

Recipe 2: winter ketchup with apples and tomatoes

In this recipe, you can adjust the spiciness of the sauce yourself - this does not affect the safety of the canned food.

  • 2.2 kg of tomatoes;
  • 300 gr. light onions;
  • 600 gr. autumn apples;
  • 100gr. garlic cloves;
  • ½ pod of hot pepper;
  • 30 ml vinegar 9%;
  • ground black pepper, suneli hops and dried basil - according to the taste and desire of the household;
  • 1 tbsp. l. coarse table salt.

Wash all vegetables, dry, grind in a meat grinder along with apples, after cutting them into small pieces.

Drain everything into a large saucepan and simmer over low heat for at least an hour.

Add crushed garlic, spices and vinegar to the mixture and simmer again over low heat for 60 minutes.

Let cool slightly and grind through a thick sieve for greater homogeneity.

Pour into prepared jars, cover with lids to seal.

Sterilize the finger-licking tomato and apple ketchup in a water bath for 10 minutes from the moment the water boils in the sterilizer.

Take it out, roll it up, turn it over. Insulate and after a day put it in a pantry or cellar.

Recipe 3: tomato and apple ketchup with onions (with photo)

Delicious ketchup for the winter can be prepared from tomatoes and apples with the addition of onions, bell peppers and spices.

Today I offer a recipe for current consumption and for winter preparations in small quantities. For canning in large quantities, I use a different technology: I put the tomatoes through a juicer and then boil the juice. This way I get ketchup of a uniform consistency without grains. For small quantities, tomatoes and other ingredients can be boiled in a slow cooker. I see the disadvantage of this method is that grains remain in the finished product, and after boiling you still have to work hard to remove the skin from the fruit. This is not difficult, but only if there are few products.

  • Onion - 1 pc. (about 100 g)
  • Apples - 1 pc. (about 100 g)
  • Bell pepper - 1 pc. (about 120 g)
  • Tomatoes - 1.25 kg
  • Salt - 1-1.5 tsp.
  • Sugar - 1.5-2 tsp.
  • Cloves - 5 pcs.
  • Cinnamon - 0.5 tsp.
  • Ground black pepper - 0.5 tsp.
  • Vinegar - 1.5 tbsp.

The products I have today are enough for about one and a half liters of ketchup, depending on the degree of boiling. If the tomatoes are fleshy varieties, then you will have to boil them less; if the tomatoes are watery, then the liquid will need to evaporate for more time.

The advantage of this cooking method is that the preliminary preparation is simple. Cut the peeled pepper in half or into 4 parts. Onions can be cut the same way. And there is no need to chop tomatoes and apples finely; it will be easier to remove the skin from large parts.

We put all this abundance into the multicooker bowl and set it on the “Stew” program for 2 hours.

I use this time to prepare the jars: I wash and sterilize them along with the lids.

I usually sterilize jars over a kettle of boiling water, and put the lids inside this kettle.

After two hours, open the multicooker. We will see that the vegetables have boiled, and the skins of tomatoes and apples have peeled off almost everywhere. It is very easy to remove by simply prying it with a fork.

Using a blender, puree the mixture, chopping all the vegetables. Add cloves, cinnamon and ground pepper.

We continue cooking. The “Quenching” program can be replaced at this stage with the “Frying” program. Here, look at your model to see which program is most conducive to boiling the mass and boiling away excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. Taste and, if necessary, add more salt and sugar.

Place the hot mixture into jars.

Screw on the lids.

Turn it over.

Ketchup with apples for the winter is ready. Hide it away, otherwise it won’t last until winter.

Recipe 4: ketchup with apples, tomatoes and peppers

Ketchup with bell peppers and apples for the winter will probably become one of your favorite additions. You can easily add it to pizza, stew meatballs in it, or serve it with meat or vegetables. You can always find a use for it, since both adults and children love this ketchup.

It is very useful to put away homemade ketchup for the winter, since the store-bought product can only boast a richer taste, however, this effect is achieved due to emulsifiers and flavoring additives. It’s no secret that they negatively affect the body as a whole, so it’s better to avoid such ketchup, giving preference to a homemade product.

The advantage of homemade ketchup with apples and bell peppers is that it is made from completely natural products. You can adjust its taste and spiciness yourself by adding or subtracting one or another ingredient. So, onions are often added to this appetizer to make it more piquant, as well as many other ingredients, including herbs.

You can also adjust the consistency of your homemade ketchup yourself. For example, if you like a thicker snack, you can grind the tomatoes using a meat grinder or blender, and then strain off some of the excess liquid, using only the thick tomato to make ketchup.

Detailed recommendations for preparing ketchup with bell peppers and apples can be found in our step by step recipe with photo tips. You will only need to collect the required amount of ingredients, allocate some free time, and also carefully read this recipe. Everyone will love your homemade no-cook ketchup, and you can also store it away for the winter.

  • tomatoes - 1 kg
  • apples - 2 pcs
  • garlic - 1 piece
  • bell pepper - 1 kg
  • salt - 1 tbsp.
  • sugar - 1 tsp.

Collect the required number of tomatoes from which you will prepare ketchup. It is advisable to take tomatoes of red varieties, with elastic pulp and thin skin. Wash them thoroughly in running water and cut them into large pieces to make them easier to chop.

Wash the apples, remove the stem and cut them into slices, removing the core and seeds. Place the apple slices in the same container where you placed the chopped tomatoes. All this must be crushed together so that the ingredients mix better with each other.

After this, grind the tomatoes in a meat grinder or using a blender and use the method we gave in the description if you want to make the ketchup thicker. Make sure that there are no apple or tomato peels left in the resulting liquid mass. To prevent its appearance in ketchup, pass it through a sieve.

Now you need to wash the bell pepper, cut it into several pieces, then remove all the seeds and add the vegetable to the tomato and apple puree. Take a blender and puree the mixture again to make it more homogeneous.

Then add salt and sugar in the required amount, mix the ketchup thoroughly and taste it. If there is not enough salt or sugar, you can add more, however, do not overdo it so as not to spoil your dish.

Since there is no need to cook ketchup with bell peppers and apples, select suitable containers in which it will be convenient to store the snack, and place your ketchup in them. If you want to close it for the winter, then you should add just a little vinegar and roll it up with sterile lids, putting the jars in the cellar or pantry.

Recipe 5, step by step: homemade ketchup with apples and onions

I love this recipe precisely because of the addition of apples. They give it a special taste. If you like sweet sauce, then take sweet varieties of fruit. If you take the sour ones, you will get something like Heinz.

  • Tomatoes - 3 kg
  • Apples - 500 gr
  • Onions - 250 gr
  • Salt - 1.5 tablespoons
  • Sugar - 1.5 cups
  • Apple vinegar - 50 gr
  • Ground pepper - to taste

Wash all vegetables and fruits and cut into small pieces. Peel the onion first.

Place on the fire and cook until the onion becomes soft.

Then puree everything with an immersion blender. Then cook on fire until the desired thickness. Approximately 50 minutes. And don't forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix everything properly.

Place the finished sauce into sterile jars and screw on the lids. Turn it over, wrap it in a towel or blanket and leave it for a day to self-sterilize. Then put the blanks in your storage.

Recipe 6: ketchup with apples and tomatoes through a meat grinder

This time I want to offer you ketchup with apples for the winter at home, which turns out simply delicious.

I want to tell you how to prepare excellent ketchup, to which, in addition to tomato puree, we will add sweet and sour apples, spices, garlic and spices (cinnamon and cloves), as well as a little citric acid. You can't imagine how delicious it turns out! This homemade ketchup can be served with baked meat or added to vegetable stew, although my husband sometimes gets so carried away that he quietly eats a whole jar, simply spreading it on slices of bread.

  • tomato fruit - 4 kg,
  • apple (sweet and sour variety) -0.5 kg,
  • finely ground kitchen salt - to taste,
  • granulated sugar (white) – 1 tbsp. (taste),
  • ground pepper – 0.5 tsp,
  • clove bud – 2-4 pcs.,
  • ground cinnamon – 0.5 tsp,
  • dried garlic - 0.5 tsp,
  • dried laurel leaf – 3-4 pcs.,
  • citric acid (crystalline) – 1/3 tsp.

The technology for preparing ketchup is simple, there are few processes, but the most labor-intensive is the preparation of tomatoes. To do this, we sort through them; if there are any that are crushed or damaged, then we throw them away. If the fruit has slight external damage, simply cut it out. Then we wash the fruits and wipe them dry with a towel. Then we pass the tomatoes through a special device such as a meat grinder, which frees the tomatoes from seeds and peel.

Now we wash the apples, peel them, remove the seed pod, and then grind them on a grater.

Combine tomato puree and apple mass and mix.

Then add granulated sugar.

Add salt, as well as clove buds and ground cinnamon.

We also add laurel leaves.

Boil the mixture at low boil for 2.5 hours. Then add citric acid.

And boil the ketchup for another 10 minutes.

Now we transfer it into dry, treated jars and immediately roll them up. As usual, turn them upside down and be sure to cover them thoroughly with a blanket so that the ketchup cools longer.

A day later we take the jars to the cellar. Bon appetit!

Recipe 7: ketchup with apples at home

Ketchup is great for various main courses, shish kebab, potato pancakes, fried potatoes, and can also be used as a dressing for borscht and tomato puree soup. Having made such a recipe, you will be completely confident in its quality composition, because no preservatives are used for the preparation, except vinegar.

  • Tomatoes - 6 kg
  • Onion - 750 g
  • Apples of any variety - 750 g
  • Hot pepper - 6 pcs
  • Vinegar - 1.5 cups
  • Sugar - 1.5 cups
  • Salt - 3 tbsp. spoons
  • Cinnamon, cloves - To taste

Wash vegetables and fruits.

Wash the tomatoes into slices, add apples after removing the core. Peel the onion, cut into 4-6 parts and place in a container with tomatoes and apples.

Let it cook over low heat. 2.5 hours should pass from the moment of boiling.

Remove from heat, wait until it cools, and rub through a sieve or pass through a juicer. This procedure is mandatory if the mixture cannot be passed through a meat grinder to the desired ketchup consistency.

Once passed through a juicer or rubbed through a sieve, put the mixture back on the fire. After boiling, add salt, sugar, vinegar, spices and turn the heat to low.

Cook after boiling for 2 hours, stirring occasionally.

When the viscosity of the ketchup reaches the desired level, pour it into jars and roll it up.

Recipe 8: ketchup from tomatoes, plums and apples (step by step)

I want to share simple recipe delicious tomato ketchup with plums and apples. This homemade ketchup will never compare with store-bought ketchup - it is natural, without additives, thickeners, starch or preservatives. Ketchup is perfect for meat, poultry, pasta, for making pizza, hot sandwiches and more... This preparation will always come in handy and add variety to your table in the winter.

  • tomatoes - 2 kg;
  • plums - 0.5 kg;
  • apples - 0.5 kg;
  • onion - 0.5 kg;
  • salt - 2 tbsp. l.;
  • sugar - 3-4 tbsp. l.;
  • vegetable oil - 150 ml;
  • garlic - 1 head;
  • bell pepper - 2 pcs.;
  • hot pepper - 2 pcs.;
  • cloves - 6 pcs.;
  • peppercorns - 6-8 pcs.;
  • allspice - 5 pcs.;
  • bay leaf - 2-3 pcs.;
  • nutmeg - ½ tsp.

Wash the tomatoes and cut into large slices. Peel the bell pepper from seeds and cut into 4 parts. Remove the hot pepper from the stalk.

Core the apples and cut into slices.

Cut the plums into halves and remove the pits.

Peel the onion and cut into 4 parts.

Pass tomatoes, plums, apples, bell peppers, onions and hot peppers through a meat grinder. Mix the resulting mass and cook on the stove.

Let the mixture boil and simmer over low heat for about 20 minutes, stirring occasionally. Add sugar, salt.

Dip spices (cloves, allspice, peppercorns, bay leaves) into ketchup; you can put them in a fabric bag so that you can easily remove them later when they give off their taste.

Pour in vegetable oil.

Cook homemade ketchup over low heat until it becomes thick and excess moisture has evaporated, about 20-30 minutes, stirring occasionally.

At the end of cooking, add garlic, passed through a press, and turn off the heat.

Add nutmeg, stir.

Remove spices using a slotted spoon or simply remove the cloth bag. Blend the mixture with an immersion blender.

The mass will thicken well when whipped with a blender, since the recipe contains apples, and they are rich in pectin. The ketchup will acquire a characteristic consistency and will stick tightly to the spoon without dripping.

While the ketchup is cooking, prepare the jars. Washing jars hot water with soda or sterilize with steam (hold the jar over the steam coming out of the kettle spout and scroll on all sides), dip the lids separately in boiling water.

Pour hot tomato ketchup, prepared with the addition of plums and apples, into jars and twist. From this amount of products we got 3 jars of 0.7 liters each and a little was left for testing.

We turn the finished jars over and wrap them until they cool completely, then put them away for storage until winter. Tomato ketchup with plums can be stored in an apartment without using a cellar.

Homemade sauces are the most delicious, and ketchup with apples for the winter not an exception. If you prepare several jars of apple-tomato ketchup, you will forever forget about the store-bought product, which cannot boast of using only natural, fresh ingredients. When you prepare the sauce yourself, you know for sure that no flavorings or preservatives have entered the jar, and the product will be tasty, aromatic, healthy, and children and adults will enjoy eating it.

Ketchup with apples for the winter: recipe

Of course that's enough unusual option, and among housewives it is less popular than compotes, preserves and jams, but you can also find interesting recipes vegetable preparations, where an apple is added as a highlight. Apples are present as an ingredient in the recipe for homemade adjika and pickled tomatoes. Homemade apple ketchup is piquant, thick, and has a very rich taste. Tomato and apple sourness in the sauce combine perfectly, and cinnamon gives an amazing aroma that will decorate any homemade dish. It can be served with any side dish, be it porridge or potatoes, pasta, and, of course, the sauce will perfectly complement meat dishes, and it can also be used when making pizza.

You definitely won’t have any difficulties if you decide to cook ketchup with apples for the winter, recipe includes only natural fresh fruits and spices that you can buy in a store or at an agricultural fair. You can also prepare it for the summer table in small portions, and for long-term storage, so that at any time, both in autumn and spring, you can serve aromatic sauce to the table.

Depending on how much ketchup you want to prepare, you should proportionally increase the amount of all ingredients present in the recipe. According to average estimates, one kilogram of tomatoes yields 600 ml of the finished product; therefore, if you want to prepare 1.5 liters, then the quantity of all products must be at least doubled. The finished volume of the product will depend on the juiciness of the selected tomatoes.

  • Tomatoes (ripe, red) - 2 kg
  • Apples (green, sour) - 4 pcs.
  • Apple cider vinegar (natural, concentration 6%) - 4 tbsp.
  • Salt - 1 tsp.
  • Ground black pepper - one third tbsp.
  • Ground cinnamon - 1 tsp.
  • Sugar - 2-3 tbsp.

First, let's discuss the selected spices: if you add ground cinnamon, the recipe indicates the amount without a slide, but you can also add a cinnamon stick to the vegetable mass and remove it after cooking. This way, the cinnamon will impart its flavor to the sauce. Instead of black pepper, you can add red pepper, then the ketchup will be more piquant; of course, you must calculate the amount of red pepper individually, depending on the desired spiciness. The amount of sugar will depend on how sweet the vegetables and fruits you use for cooking.

Ketchup with apples for the winter is delicious

To homemade ketchup with apples for the winter It turned out delicious, you need to take a responsible approach to choosing the main ingredient - tomato. They must be completely ripe, without hard, semi-green areas. You can take slightly wrinkled and overripe fruits, they will definitely be fully ripe. The main thing is that the fruits are undamaged, and spoiled areas must be cut off before cooking. As with other types of preservation, “Cream” is ideal for making homemade sauce; it contains little juice, which means the tomato mass will need to be boiled for less time. “Slivki” contains dense pulp and small seeds, but they must be ripe and should not remain inside the green core or hard pulp near the stalk.

Why do we choose red fruits for this recipe? The answer is very simple, then the sauce will look appetizing. And if you take pink, yellow or “black” varieties, the color will turn out unappetizing, although this will not affect the taste of the finished product at all.

The tomatoes must be thoroughly washed, the green stems removed and cut in half. To prepare, you will need a saucepan or cauldron with a thick bottom, where you should place the tomato halves, then put it on the fire. You can literally add a couple of tablespoons of water to the pan so that the halves do not burn until the juice is released.

It is better to take sour apples, for example, “Antonovka” or “Glory to the Winner”; the apples should not be too juicy, otherwise it will take a long time to boil the mass to the desired consistency, and this is an extra waste of time and resources. And if you want to cook ketchup with apples for the winter is delicious, then apples must be selected in accordance with our recommendations.

The fruits also need to be washed with running water, cut and carefully cut out the center, tails, and cut the halves into several slices. Place the apple slices in a saucepan with the tomatoes and simmer the ingredients together over low heat. You can cover the pan with a lid until it boils, but then the lid must be removed so that the food not only simmers, but also the liquid gradually evaporates. The ingredients should be simmered for approximately one hour.

Unlike adjika delicious ketchup with apples for the winter should have a uniform thick consistency, there should be no large pieces of fruit, skin residues or seeds left in it, so the stewed tomato-vegetable mass should be rubbed through a fine sieve, then the mass will be homogeneous.

The ingredients should be simmered until soft, so that they can then be easily rubbed through a fine sieve. A small amount of the tomato-apple mass should be transferred to a sieve and rubbed, and the remainder should be thrown away, then the next portion should be rubbed in the same way. It is convenient to rub the mixture through a sieve using a whisk. And if you are cooking, you can chop the tomatoes for filling in a meat grinder.

Delicious ketchup with apples for the winter

The finished homogeneous mass can be poured back into the cauldron or pan, which must have a thick bottom, otherwise the sauce will burn during the cooking process. Add spices to the sauce: sugar, cinnamon, salt and pepper to taste. Be sure to taste it, you may decide to add a little more sugar and salt than indicated in the recipe. At this stage, you should also add apple cider vinegar, the concentration of natural vinegar is 5-6% percent. If you add table vinegar 9%, then reduce its amount to 2.5 tablespoons.

The casserole with the apple-tomato mixture should be put on the fire and brought to a boil, after which the heat should be reduced to a minimum and the sauce should be simmered for an hour until it becomes thick. During the cooking process, you will notice that the volume of the product will gradually decrease and the color will become brighter.

This amount of ingredients indicated in the recipe will allow you to prepare 1.2 liters of the finished product, which should be poured into small sterile jars and sealed with lids.

The ketchup is already ready and you can eat it at any time, use it when making pizza or... This sauce goes well with stewed and fried meat, and if you serve ketchup with kebab, then add chopped parsley and cilantro to it.

Ketchup with apples for the winter quickly

You can find another one on our website ketchup recipe with apples for the winter, which has slightly different ingredients, but the cooking principle remains the same.

  • Tomatoes - 1 kg
  • Apples - 1 pc.
  • Bell pepper - 3 pcs.
  • Chili - 3 pcs.
  • Rosemary (sprigs) - 3 pcs.
  • Thyme (sprigs) - 5 pcs.
  • Sugar - 2 tbsp.
  • Wine vinegar (apple) - 50 ml
  • Salt to taste
  • Ginger - 2 cm
  • Cinnamon (stick) - 0.5 pcs.

Any with such a fragrant sauce will turn out even tastier, but first you need to prepare a sufficient amount of ketchup for the winter, and if your family loves this sauce, then try to prepare more jars.

Let's start with the tomatoes: make a cross-shaped cut on each fruit and scald them with boiling water (or immerse them in boiling water for 1-2 minutes). Then carefully remove the skin from the fruits and cut them into small cubes, without losing the vegetable juice.

Next, process the apples: peel them, cut out the core and cut the fruit into arbitrary pieces. But pepper requires preliminary heat treatment so that you can peel it. The peppers should be placed on a baking sheet and baked, then placed in a tight plastic bag and left for 10-15 minutes. After such a “bath”, you can easily remove the skin from the peppers, and cut the flesh into strips, removing the seeds.

When all the vegetables are prepared, place them in a cauldron and add sprigs to the vegetable mixture herbs, a whole piece of ginger and a cinnamon stick. You can add the whole chili pepper or cut the pods in half. You can also grate the ginger if you want its flavor to be more pronounced.

Don't expect to be able to cook ketchup with apples for the winter quickly, since the sauce should be thick, and this requires a long cooking time, but this recipe will save you from many hours of hassle. If you are looking quick recipes, then it’s better to prepare several jars of “raw” adjika.

First, you need to simmer the vegetables for 20 minutes, during which time the apple slices will become soft. After 20 minutes, remove the cinnamon stick from the cauldron, remove the sprigs of spicy herbs and chili pods. Instead of these ingredients, add salt and sugar, pour in natural wine vinegar.

Since we have peeled all the ingredients in advance, you can not use a sieve, but grind all the products with an immersion blender. But, of course, when grinding with a blender, you will not get a more homogeneous apple-tomato mass. After grinding, it must be brought to a boil again and poured into clean, pre-sterilized jars.

Ketchup with apples for the winter: recipes

Be sure to try it, it will become one of your favorite preparations. This preparation will keep company with barrel tomatoes and sauerkraut on your winter table, where, of course, there will be a gravy boat with aromatic homemade ketchup.

If your child is allergic to “red” foods, then you can prepare a delicious homemade sweet especially for him. ketchup with apples for the winter, recipes which excludes both tomatoes and red bell peppers. The main ingredients of this unusual sauce- apples and zucchini. The taste is very delicate, aromatic, children will be happy to add it to cereals and pasta.

  • Zucchini - 5 kg
  • Apples - 1 kg
  • Carrots - 1 kg
  • Garlic - 200 g
  • Sugar - 200 g
  • Salt - 5 tbsp.
  • Natural apple vinegar - 200 ml

As you can see, this recipe contains carrots, which take much longer to cook until soft than other ingredients, so you need to start cooking with the orange root vegetable. It must be peeled, cut into slices and placed in a casserole, into which also pour a small amount of water so that the carrots are stewed until soft.

Using the same cooking principle, peeled zucchini and apples are stewed in a cauldron. The garlic must be passed through a press and added to the rest of the ingredients. The vegetable mass should be simmered until all the ingredients are ready, and then they should be crushed with an immersion blender, adding spices and vinegar.

Jars with the finished product can be hermetically sealed with iron lids, but before that, put the jars for sterilization to ensure long-term storage homemade preparations. You can close the jars with nylon lids and put the ketchup in the refrigerator.

Today we want to offer you wonderful recipe homemade ketchup with apples. It is prepared simply and quickly, and in the end you will receive an environmentally friendly and natural product prepared yourself at home.

If you have children, then this homemade ketchup will come in handy. After all, when you know what the product is made from, you can give it to your children without fear.

Homemade ketchup

Delicious homemade ketchup with apples will be an excellent addition to both fish and meat dishes. It couldn't be easier to prepare! It is practically no different from store-bought; on the contrary, it is many times tastier, and most importantly, healthier, because all the ingredients are natural. Prepare in advance the bottles and jars into which you will pour the finished ketchup.

Ingredients

For preparation I take:

three kilograms of ripe juicy tomatoes,

half a kilogram of fragrant homemade apples (you can also buy store-bought ones),

a quarter kilogram of onion - 250 gr. (no difference white or blue),

1.5 tablespoons coarse salt for canning,

50 grams of apple cider vinegar,

ground pepper,

a few garlic cloves,

1.5 cups sugar.

Step 1. So, I wash my tomatoes and cut them into several parts.

Step 2. Peel the onion and cut into half rings.

Step 3. Wash the apples, cut off the peel, remove the stems and seeds. I cut it into several slices.

Step 4. I place the prepared ingredients in a saucepan or enamel basin. Cook over low heat. As soon as I notice that the onion is becoming soft (and this happens after about 40-50 minutes), I beat the mass with a blender until smooth (you don’t have to beat it until it becomes a puree).

Step 5. Then I cook until the thickness I need (about 50 minutes).

Step 6 . Then add salt and sugar, stir occasionally, otherwise the ketchup may burn.

Step 7 Add pepper to taste and pour vinegar. I peel and finely chop/grate the garlic and add it to the ketchup.

Step. After cooking, I let the mixture sit for about 15 minutes. I pour the ketchup into bottles and close the lids. I wrap the pieces until they cool completely.

That's all, nothing complicated. Homemade apple ketchup for the winter is ready!

Bon appetit and good luck preparing for the winter.

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Ketchup is the most popular sauce; it can be eaten with almost any food: sausages, cereals, French fries, meat, even just bread. But you shouldn’t get carried away with eating a purchased product; to understand why, just read its composition.

It’s much healthier to make delicious ketchup at home. There are many ketchup recipes, but the most best sauce made from tomatoes and apples. In this case, apples not only add an original taste, but also, thanks to the pectin they contain, make the sauce thicker.

Another recipe very delicious sauce, which can be prepared at home for the winter: .

Ketchup made from tomatoes, apples and bell peppers

To obtain a rich and bright vegetable taste, various vegetables, for example, bell pepper, are added to ketchup.

  • ripe red tomatoes – 1 kg;
  • medium-sized onion – 1 pc.;
  • red bell pepper – 2 pcs. medium size;
  • sweet and sour green apples – 1 pc.;
  • cloves – 2-3 pcs.;
  • salt – 1 teaspoon;
  • sugar – 1 teaspoon;
  • ground cinnamon – 0.5 teaspoon;
  • ground coriander – 0.5 teaspoon;
  • vegetable oil – 2 tablespoons;
  • table vinegar 9% – 1 tablespoon;
  • ground red hot pepper - 1/4 teaspoon.

Preparation

Wash the tomatoes, remove the place where the stem is attached, cut into pieces, place in a saucepan with a thick bottom and cook. Boil for about 5 minutes, remove from heat, puree with a blender and grind through a fine sieve. There should be some pieces of skin and seeds left on the sieve. Return the pureed mass to the stove.

Cut the sweet pepper into 4 parts, remove the white partitions. Peel the onions and apples, remove the seed block from the apples, cut into pieces. Place peppers, onions and apples into the tomato mixture and cook over low heat for 10 minutes. Then beat with a blender until smooth, add spices and leave on low heat to cook for 30 minutes.

Pass the resulting mass through the sieve again; large spices should remain on the sieve. There is no need for them anymore, since they have already given up all their taste.

Put the ketchup back on the stove, add vinegar and oil, boil for 5 minutes, pour into sterilized jars, close with a lid, and leave upside down under a warm blanket until it cools. Store in a cool, dark place.


Ketchup made from tomatoes, apples and plums

This ketchup tastes a little like tkemali, a Georgian plum sauce. It should be served with meat, as well as savory baked goods with cheese or cottage cheese.

Ingredients:

  • plum – 300 gr.;
  • sweet and sour apples – 300 gr.;
  • sweet tomatoes – 1 kg;
  • onions – 1-2 pcs.;
  • sugar – 70 gr.;
  • table vinegar 9% – 15 ml;
  • salt – 1 teaspoon;
  • spices (khmeli-suneli, sumak, cinnamon, coriander) - only 1 teaspoon;
  • ground black or red pepper – 1/4 teaspoon.

Preparation

Remove the seed block from apples and the pit from plums. Grind them using a meat grinder along with chopped tomatoes and peeled onions. Let the resulting mass simmer for 2 hours, then add spices and simmer for another 20 minutes. Remove the sauce from the heat, grind using a sieve, and return to the stove. Add salt, sugar, vinegar, let simmer for 5 minutes. Pour into jars, roll up, and leave to cool upside down under a blanket. Store in a cool, dark place.


Tomato and apple ketchup without vinegar

If ketchup will be eaten by a child or an adult with dietary restrictions, then it is worth preparing it without vinegar. Vinegar can easily be replaced with lemon juice.

Ingredients:

  • sweet ripe tomatoes – 1 kg;
  • sour apples – 0.5 kg;
  • large onion – 1 pc.;
  • garlic -2-3 cloves;
  • spices as desired - 1 teaspoon;
  • vegetable oil – 2 tablespoons;
  • salt – 1 tablespoon;
  • sugar – 1 tablespoon;
  • juice of 1/2 lemon.

Preparation

Grind the prepared and peeled apples, tomatoes, onions and garlic in a meat grinder. Leave the finished mixture to cook for 1 hour. Then add spices and continue cooking until the desired thickness is achieved. When the consistency of the ketchup is desired, you need to grind the sauce through a sieve, return to the heat, add salt, sugar, lemon juice, boil for 5 minutes and remove from the stove. Pour hot ketchup into sterile jars, close the lids and leave to cool under a blanket upside down. Store in a cool place.


Tomato and apple ketchup with starch

For those who like a thick, rich sauce, you can add starch when preparing ketchup.

Ingredients for a 0.5 liter jar:

  • ripe tomatoes – 1 kg;
  • sweet and sour apples – 2 pcs.:
  • garlic – 2 cloves;
  • onion – 1 pc.;
  • a mixture of your favorite spices (cinnamon, coriander, sumac) - 1 teaspoon;
  • salt – 1 teaspoon;
  • sugar – 1 teaspoon;
  • table vinegar – 1 tablespoon;
  • potato starch – 1 teaspoon.

Preparation

Remove the stem from the tomatoes, peel the apples and remove the seed block, peel the onions and garlic. Process all these ingredients using a meat grinder. Place the resulting mass on the fire, add salt, sugar, spices and cook for 30 minutes. Remove the sauce from the stove, strain through a sieve, pour a little (about 50 ml) of the sauce to cool, let the rest cook, adding vinegar. Mix the starch with the cooled sauce until the lumps disappear, add the resulting mass one spoon at a time into the boiling sauce, stirring constantly. Boil with starch for about 2 minutes, and pour hot into jars. Keep the jars upside down under a warm blanket until they cool completely.

This ketchup is especially good when preparing homemade burgers or shawarma. Due to its thickness, it will not allow the bun or flatbread to become soggy, and, at the same time, will give a bright, rich taste.


Simple ketchup made from tomatoes, apples and onions

A very quick and easy way to make ketchup at home. Particularly relevant for those who do not have time to tinker in the kitchen for a long time.

Main ingredients:

  • 3 kg of ripe tomatoes;
  • 2 large sour apples;
  • two onions.

Seasonings:

  • 6-8 carnations;
  • six grams each: cinnamon, black and allspice.
  • 30 grams of salt and granulated sugar.

Ground red and black pepper are added to taste, but no more than one teaspoon of each.

Preparation

Grind tomatoes, apples and onions through a meat grinder. Place the resulting mixture in a saucepan and cook for thirty minutes after boiling.

Then add seasonings: cloves, cinnamon, allspice and black peppercorns in the indicated proportions. Red and black ground peppers added as above. Ketchup is also salted and sweetened as you like, approximately adhering to the proportions indicated above. The resulting mixture is thoroughly mixed and boiled for another forty minutes.

You don't need to add vinegar, as apples and tomatoes are sour.

The resulting ketchup is placed in carefully sterilized jars and sealed.

  • You need to cook in a saucepan or saucepan with a thick bottom, in this case the risk that the ketchup will burn is minimal.
  • During cooking, the sauce should be stirred periodically.
  • For those who like something spicy, you can add it to any ketchup during the cooking process. fresh pepper Chile.
  • You can use any spices, depending on your taste and preferences.
  • To give a light spicy taste You can add chopped cilantro, but this is only suitable for ketchup recipes with vinegar.

In any case, you need to try, cook, experiment. There are many recipes, and everyone will find their own.

Ketchup is considered the most popular sauce in the world. And there are many types of it. There are sweet and spicy ones, and with various additives. It turns out that our favorite ketchup can be easily made at home. And save for the winter, of course! Both children and adults love the sauce, so adjust the spiciness yourself. Today we will prepare tomato and apple ketchup for the winter. Apples contain a lot of pectin, which means our sauce will be thick, rich and aromatic.

To prepare ketchup from tomatoes and apples for the winter, we will prepare the products according to the list. It is better to take the most ripe, fleshy tomatoes, but if there are none, any will do, because we will get the juice and then boil it. You can vary the spices to your taste. The specific taste of onions is not felt, but only there is an aroma and a “satisfying” note.

First, wash the tomatoes and cut them into medium pieces. Wash the apples and cut them into large slices, removing the seeds. We clean the onion, chop it arbitrarily, quite coarsely, and cut the pepper in the same way, removing the stalk with seeds. We put everything together in a saucepan and put it on the fire.

Bring to a boil and cook, stirring, over medium heat for 20 minutes, until the apples and onions are soft.

Now use an immersion blender to grind the contents of the pan...

And rub the resulting mass through a sieve. Only the tomato skins and seeds will remain in the sieve. Don’t be intimidated by such a “long” cooking process, it only takes a few minutes.

Place the resulting juice back into the pan, place over medium heat, and bring to a boil. Do you see how thick the consistency is?

While the juice is boiling, prepare the spices. We tie several peas of black and allspice, cloves and cinnamon into a bandage, leaving a long tip so that we can pull out the spices later.

Dip our bag of spices into the boiling juice, add salt and sugar, mix.

When the juice boils, foam will begin to appear; it is advisable to remove it if you are preparing ketchup for the winter.

Let's pass the garlic through a press, remove the seeds from the hot pepper, chop it finely, and put it in a saucepan.

Boil the ketchup over medium heat for another 10-15 minutes, stirring. And now the tomato and apple ketchup is ready for the winter! For better storage you can add 1 tbsp. vinegar. Pour the ketchup into fried dry jars, close tightly and leave to cool under a warm blanket. Try it, what a wonderful ketchup it turned out to be!

Thick, sweet-spicy, very delicate and harmonious ketchup made from tomatoes with apples is ideal for meat, fish, pasta, and it will be delicious just with bread!

Bon appetit! (And I’m already cooking the third batch!)

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