peach ketchup

 peach ketchup

2250g (5 lbs) peach puree (see below)
500g (17.5oz/2.5 cups) brown sugar
432g (15.25 oz/2 cups) cider vinegar
6g (1 Tblsp) ground ginger
2g (1/2 tsp) ground cloves
2g (3/4 tsp) fresh grated nutmeg
50g (2 1/2 Tblsps) shiro miso

To make peach puree: wash 3 kilos (about 6.5 lbs) of ripe peaches. Cut each in half lengthwise, remove and discard the pit and lay them out, cut-side down, in a single layer on silpat or parchment-lined baking sheets. Bake in 350F/176C oven for about 20 minutes or until skins wrinkle and they begin to release liquid. Remove from oven and allow to rest until they are just cool enough to handle. Slip the skins off the peach halves and transfer to a food processor. Save the clear, flavorful juices for another use (I froze mine in ice cube trays to add to iced tea). Process the peaches in batches to make a smooth puree.

Place all of the ingredients in a large bowl and whisk together until well blended. Pour into a large roasting pan (about 30.5cm x 40.5cm/16"x12"). Bake in a 149C/300F oven for 2 1/2 to 3 hours, until it has reduced by nearly half, deepened in color, and the flavor is rounded and balanced. 
Wash and sterilize seven 1/2-pint canning jars. Pack them with the hot ketchup, leaving 1/2" headspace at the top and seal tightly. Fit a deep pot with a rack, or place a folded dishtowel at the bottom. Place the sealed jars into the pot and add boiling water to come halfway up the sides of the jars. Set pot over medium-high heat and process the jars in boiling water for 15 minutes. Carefully remove the hot jars from pot and allow to cool completely. Label and store for up to a year.