Caribbean Ketchup - cooking recipe

Ingredients

1 cup golden raisin
1 cup chopped onion
4 cloves garlic
2/3 cup tomato paste
8 large ripe bananas
2 2/3 cups white vinegar
4 cups water (you might need a bit more)
1 cup packed brown sugar
1 teaspoon salt
1 1/2 teaspoons cayenne
1/2 cup light corn syrup
4 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground black pepper
1 teaspoon ground cloves
1/3 cup jamacian dark rum

Preparation

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