Lemon Ketchup

Name: Lemon Ketchup
Prep time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 pints
Ingredients: 12 large lemons, juice and zest of, grated; 4 tablespoons white mustard seeds; 1 tablespoon turmeric; 1 tablespoon white pepper; 1 teaspoon ground cloves; 1 teaspoon ground mace; 2 tablespoons granulated sugar; 3 tablespoons horseradish, grated (fresh is best); 1 shallot, finely minced; 2 tablespoons salt; 1 dash cayenne

Submitted by Molly53

"This is an old condiment recipe that uses methods that might have evolved since then. For example, a food processor might be preferred now. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Standing time not included in preparation time."

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Ready In:: 3hrs 30mins
Ingredients:: 11
Yields:: 4 pints

ingredients

12 large lemons, juice and zest of, grated
4 tablespoons white mustard seeds
1 tablespoon turmeric
1 tablespoon white pepper
1 teaspoon ground cloves
1 teaspoon ground mace
2 tablespoons granulated sugar
3 tablespoons horseradish, grated (fresh is best)
1 shallot, finely minced
2 tablespoons salt
1 dash cayenne

directions

Mix the ingredients together and allow to stand in a cool place for three hours.
Bring to a boil and cook for 30 minutes.
Pour into a crock, cover loosely and allow to stand for two weeks in a cool place, stirring well every day.
Strain, fill sterilized jars and seal using the water bath method.