Title: Missouri Fruit Ketchup
Categories: Preserve Ketchup Grape Plum Crabapple
Yield: 1 Servings

	3 l	b Tart fruit (grapes,
	Cr	abapples and red plums)
	1 c	Water
	4 c	Cider vinegar
	2 c	Sugar

1 ts Ground cinnamon 1/2 ts Ground cloves 1/4 ts Ground allspice

Clean fruit, removing stems, cores, and pits. Add water to fruit and simmer, covered, for 30 minutes, or until fruit is tender. Press fruit through a sieve. Pour fruit pulp into a large kettle, add remaining ingredients. Cook over medium heat, stirring frequently, until smooth and very thick. Spoon mixture into hot sterilized glasses. Seal tightly. Cool and store. Makes three 8oz glasses.

Origin: Women's Day Encyclopedia of Cookery, Vol 1, Missouri Section.

From: The collection of Karen Deck By novmom@juno.com (Angela Gilliland) on May 12, 1997

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