Bananas! Hot and Spicy Banana Catsup recipe

My bananas are getting VERY ripe. I needed to use large amounts of them in order to get through this crate of fruit as fast as possible.

This recipe for banana catsup uses 8 bananas for one batch, so it seemed ideal for using up a lot of fruit rapidly.

Now, before you say eeuuuwwww about the idea of bananas in catsup, you need to know that catsup has been made out of all kinds of fruits and nuts. The only defining thing about catsup is vinegar and this recipe uses a lot of vinegar. AND tastes really good, too!

Hot Spicy Banana Catsup
Family Circle, 12/3/85
Yield: 7 Cups

Ingredients
1 cup seedless raisins, dark or light
1 cup coarsely chopped onion
3 large cloves garlic
1 can (6 ounces) tomato paste
2 2/3 cups distilled white or cider
8 large bananas (approximately 3#)
4 cups water (up to 6)
1 cup firmly packed dark brown sugar
1 tablespoon salt
1 teaspoon cayenne pepper
1/2 cup light corn syrup
4 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/4 cup dark rum, OR apple juice OR apple cider (optional)

Preparation
Combine raisins, onion, garlic and tomato paste, and 2/3 cup vinegar in container of food processor or electric blender. Whirl until smooth puree. Pour into large heavy or dutch oven.

This is what the sauce looks like before cooking

Peel bananas. Cut into chunks. Add 1 cup vinegar. Puree in food processor or blender. Add to mixture in saucepan. Add remaining 1 cup vinegar, 4 cups water, brown sugar, salt and cayenne; stir to blend. Bring to boiling over medium-high heat, stirring frequently. Lower heat to medium-low. Cook, uncovered, stirring often, for 1-1/4 hours. If mixture becomes too thick and threatens to stick, add enough water to just moisten.

After 1-1/4 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and cloves. Continue to cook, stirring frequently, 15 minutes. Remove from heat. To test for thickness: Spoon catsup on chilled saucer. Chill in refrigerator. A fingertip should leave a track when drawn through catsup. If catsup has jellied, thin with little extra vinegar and water, equal amounts of each. Let catsup cool slightly.
Working in batches, puree in food processor or blender. Or, push through fine-mesh sieve. Return puree to rinsed-out saucepan. Taste for hotness, adding more cayenne, if you wish. (The flavor will become more pronounced after catsup has mellowed, so be cautious about adding more.)

Meanwhile, wash half-pint or pint or other canning jars or bottles, and lids and bands in hot soapy water. Rinse. Leave jars in hot water. Place lids and bands in saucepan of simmering water.

Return catsup to boiling over medium heat, stirring constantly. Add rum; stir to combine.

Ladle boiling catsup into hot, clean canning jars, leaving 1/4-inch headspace. Wipe jar rims and threads clean with clean, damp cloth. Cover jars with hot lids; screw on bands firmly

Process jars in boiling water bath for 15 minutes (water should cover jars by 1-2 inches). Remove jars from boiling water to wire racks to cool. Test for seals. Label, date and store in cool, dark place for up to one year.

Catsup is ready to serve after ripening for 2 weeks.