homemade ketchup

Directions

1. Preheat oven to 375
2. Slice to off of head of garlic, drizzle with oil and set into a muffin pan with foil topping it, or wrap in foil. Roast for about 45 minute. Cool slightly, then squeeze out the garlic, and mash it up and set aside
3. Toast the coriander, cumin, and mustard seeds in small dry skillet until fragrant about 1 minute. Grind in to a fine powder. Empty the ground spices into small bowl and add the bay leaf, paprika, cinnamon, and pepper
4. Heat the oil in heavy 5qrt non reactive pot over medium heat. Saute shallots until translucent 5 min. Add garlic and spice mixture, tomato paste, vinegar, brown sugar and jam... Bring to a simmer. Add the pickle, fish sauce, hot sauce, and tamari and simmer for about 1 hour 15 min.. Or unto thick. Same consistency as applesauce. Remove from heat and cool slightly.
5. Puree either in batches with blender or with immersion stick until very Velvety and no lumps texture.
6. Return the ketchup to the pot and over medium heat, stirring regularly about an hour until desired thickness is achieved
7. This pot will bubble up alot so be careful of splatter burns
8. Ladle the hot ketchup into warm jars. Clean the rims, place the lids and rings and tighten them
9. Process in boiling water bath for 15 min. Let the jars rest in the water after the processing has been turned off, until the water stops boiling
10. Remove onto counter covered with cloth and store for a year