Sauces & Ketchup

Tomato Ketchup

Cooking time: 1 hour – 1 hour 20 minutes

Makes: Approx 750ml (1¼ pints) 2-3 small jars

Keep: 3 months


  • 1kg/ 2 lb 2oz ripe tomatoes, roughly chopped
  • 1 carrot chopped
  • 1 small onion chopped
  • 1 celery stick chopped
  • Good pinch of ground cloves
  • 1 large bay leaf
  • 2 mace blades (optional)
  • 1 tsp sea salt
  • 150ml/ 5 us fl oz red wine vinegar
  • 60g/ 2 oz light soft brown sugar


Put all ingredients except the sugar in a Kilner® Preserving Pan. Bring to the boil, reduce the heat, cover and simmer for 30 minutes. Remove the lid and cook for a further 30 minutes, stirring occasionally.

Discard the mace and bay leaf. Purée the mixture in a blender or food processor, then rub it through a nylon sieve back into the rinsed-out pan.

Stir in the sugar, bring back to the boil for 5 minutes, stirring all the time until the sauce is the consistency of thick cream.

Pour into warm sterilized Kilner® bottles, wipe the thread & rim, seal and process your Kilner® jars.

Your finished Kilner ® bottles will keep for 1 month once opened in the refrigerator.

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