There are plenty of hawberries on the commons, in hedgerows and scrubs. This year I couldn’t resist to pick some of them. When I got home, I found a recipe for ketchup based on hawthorn on Jonathan Wallace’s blog Self-sufficient in Suburbia.
Since I always have to try things a little different than stated in the recipe, I ended up making ketchup from: Hawthorn, kombucha, sugar, red wine vinegar, salt, garlic, black pepper, paprika, chilli and tarragon.
The result was 4 glasses of hawberry ketchup. The taste is great, quite similar to tomato ketchup. This is the first time I’ve used hawberries. With this experience, I could not dream of growing tomatoes for ketchup. It is easier to go out on a nice day and pick the small berries, than it is to grow a similar number of tomatoes from seeds, taking care of them spring and summer.
The process is simple. Rinse the berries, cover them with half vinegar and half water (here I used kombucha and a little vinegar). Gently boil them 30 minutes and press them through a sieve. Kernels and stem residues remain in the sieve, out comes a beautiful red mass. The spices are added and the ketchup boiled again, then poured on scalded glasses. I immediately turn the glasses, to let the heat of the content pasteurize the lids.