Caribbean Ketchup

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“This is really good on pork, chicken and burgers, both for grilling or serving at the table. Please note it makes 7 to 8 cups, so the jar and jar size amount is up to you.”
2hrs 10mins
7-8 cups

Ingredients Nutrition


  1. In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
  2. Whirl to smooth.
  3. Scrape into a large stainless or enamel pot.
  4. Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
  5. Bring to a boil stirring constantly.
  6. Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
  7. If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
  8. Add remaining ingredients except rum and cook for another 15 minutes.
  9. Test ketchup on a frozen plate.
  10. If no liquid forms around the dollop your ready to: Add the Rum.
  11. Return to a boil stirring constantly, and remove from heat.
  12. Ladle into clean, hot jars leaving 1/4 inch head space.
  13. Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
  14. Allow to ripen for 1 month before using.

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