Homemade Tomato Ketchup - cooking recipe

Ingredients

1 tsp black peppercorns, roughly crushed
4 None allspice berries
4 None bay leaves
4 None whole cloves
4 lbs ripe tomatoes, skinned and chopped
10 oz apricots, halved and stones removed
5 oz celery, chopped
2 None garlic cloves, peeled and chopped
2 None onions, peeled and finely chopped
1 None red chili pepper, deseeded and chopped
6 oz light soft brown sugar
1/2 tsp mild curry powder
2 tbsp tomato paste
2/3 cup white wine vinegar

Preparation

Put the crushed peppercorns, allspice, bay leaves and cloves in a small piece of cheese cloth and tie into a bag with fine string. Place all the remaining ingredients and the spice bag in a large wide pot.
Slowly bring to a boil, stirring until the sugar has dissolved. Cover and cook over a medium heat for 30 mins, stirring occasionally. Cool for 10 mins, remove and discard the spice bag and puree the sauce in the pan with a stick blender. Return the pan to the heat and let bubble gently, uncovered, for a further 45 mins until thickened. Season to taste with salt and freshly ground black pepper and an extra splash of vinegar, if needed.
Pour the hot ketchup into cleaned sterilized bottles and seal tightly. Store in a cool dry place. Once the bottles are opened store the ketchup in the fridge and use with 1 week.