Yesterday I made 6 jars and one small bowl of softfruit ketchup. This is a by-product of making jelly preserves. Once the liquid is strained off to make the jelly, the pulp is left over. Instead of discarding it, I press it through a sieve and the resulting fruit puree is used to make the ketchup (just add a pinch of salt, red wine vinegar and sugar). Lots of gooseberries went into this so it has a very tangy taste. It is great with smoked fish.
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