BBQ Spiced Ketchup Recipe
BBQ Spiced Ketchup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I once bought my ketchup-loving husband a bottle of flavored ketchup from a fancy kitchen stores; he loved his gift, but I didn’t love the price! So I experimented and came up with my own spiced ketchup, and now my husband and I are both happy! I kept two 1/2-pint jars in my refrigerator without processing because I knew we would go through them fast—and we did! —Nancy Murphy, Mount Dora, Florida
Recommended: Food Gifts for Dad
MAKES:
44 servings
TOTAL TIME:
Prep: 35 min. Process: 20 min.
MAKES:
44 servings
TOTAL TIME:
Prep: 35 min. Process: 20 min.

Ingredients

  • 4 cups ketchup
  • 1 cup cider vinegar
  • 1/4 cup packed dark brown sugar
  • 1/4 cup molasses
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • 2 teaspoons ground mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder

Directions

In a Dutch oven, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until mixture is thickened, about 25-30 min.
Ladle hot mixture into five hot 1/2-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 5 half-pints.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as BBQ Spiced Ketchup in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

2 tablespoons: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 370mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 0 protein.

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  • 4 cups ketchup
  • 1 cup cider vinegar
  • 1/4 cup packed dark brown sugar
  • 1/4 cup molasses
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • 2 teaspoons ground mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  1. In a Dutch oven, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until mixture is thickened, about 25-30 min.
  2. Ladle hot mixture into five hot 1/2-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 5 half-pints.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as BBQ Spiced Ketchup in Taste of Home Christmas Annual Annual 2018

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