Ketchup can be so much more than tomatoes. With so many blueberries available in July- why not? This ketchup is spicy and smoky from the adobo, fresh with the ginger and the blueberries and the lime- so much goodness in a jar! It is based on one published in Saveur magazine a few years ago. It will keep in the refrigerator for about a month, or you can process it to keep it shelf stable for up to a year.
To make 3 250 ml jars
2 lb. fresh blueberries
1½ cups granulated sugar
1 cup apple cider vinegar
¼ cups minced onion
2 tsp. chipotle in adobo
2 tsp. freshly grated ginger
1 tsp. salt
1 lime, zested and juiced
Combine all the ingredients in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and simmer for 35–40 minutes, until thick.
Remove the saucepan from the heat and transfer the contents into a blender; purée. Taste and adjust seasonings, if necessary.
To store, pour ketchup into a heatproof container, cool and refrigerate. For longer storage, funnel hot ketchup into clean, warm mason jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
Ketchup will keep for 3–4 weeks in the refrigerator. Processed in mason jars, unopened jars will keep up to a year on the pantry shelf.