Apple Ketchup

Marie Overton
Oct 2, 2022
2 min read

Updated: Jun 10

Apple Ketchup is a slightly spicy fruit-based condiment that tastes amazing with pork chops, cheddar cheese, or ham. This Apple Ketchup is the second ketchup recipe I have made. Find the first one here:

Wisdom Preserved’s First Homemade Ketchup Recipe

Why would I make more than one ketchup? I would make more than one ketchup canning recipe because making your own ketchup expands your home cooking, canning, and food preservation repertoire. There’s a whole world of ketchup out there beyond tomato ketchup. These recipes are what we like to consider an appendage to the Heinz ketchup-sphere.

To make ketchup you blend certain foods with salt, vinegar, sugar, and spices to make a tasty sauce with a long shelf life. These two ketchup recipes should be considered their own unique ketchup types and not compared to Heinz Ketchup, which is just another ketchup version.

Jars of brown jam on a wooden tray. One open jar with a spoon inside. Diamond pattern on jars, golden lids contrast with the brown jam.

Apple Ketchup

This apple ketchup has its very own style, and once you make and taste it you will have lots of new and inspired recipes. Try putting a dollop of apple ketchup on a cracker with a nice fat slice of gouda cheese, or brush some on a pork loin while it’s roasting in the oven, or serve it with burgers and fries.

This recipe makes approximately 13 half-pints of Apple Ketchup.

Apple on a green peeler being sliced on a speckled countertop, with peels curling beside it and a hand visible nearby.

Hands chopping onions on a wooden board, next to a bowl of crinkle-cut potatoes. Granite countertop background.

Ingredients to make apple ketchup:

12 tart apples sliced thin
2 sweet onions finely chopped
1 1/2 cups white vinegar
1 cup sugar
1/2 cup water
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon pepper
1/8 teaspoon allspice

Prepare Ingredients and Cook:

Pot of sliced apples on a granite countertop, surrounded by a wooden bowl and spoon. Hand pours water. Text: "1/2 cup Water".

Heat apples and onions in 1/2 a cup of water until soft.

Hand holding a blender of yellow smoothie mixture on a speckled countertop. Bright light reflection visible on the surface.

Process through the food processor or blender.

Pot on a speckled countertop with applesauce, spices, and a wooden spoon inside. Empty bowls and a jar are nearby, creating a cozy kitchen scene.

Combine all the ingredients in a large pot and cook at a simmer until thick.

Canning Apple Ketchup:

Person ladling brown puree from pot into jars on speckled countertop. Smooth texture, earthy color. Preparing preserves or sauce.

Using a jar funnel, fill hot half pint jars leaving 1/2-inch of headspace.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a boiling water bath canner for 15 minutes if at sea level.

Remember to adjust your processing time if you are above 1000 feet in elevation.

Once your apple ketchup has completed processing, turn off the heat and allow them to cool for 5 minutes. Space the jars about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.

Jars of homemade applesauce with silver lids are arranged on a burlap cloth. Nearby are red apples and wooden sticks. Cozy, rustic setting.

If your jar does not seal, then place it in the fridge and use it immediately. Store the sealed jars in a cool, dry place for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at my canning basics videos.