Lemon Ketchup - cooking recipe

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

Preparation

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.