A Little Background on this Ketchup Recipe
This ketchup recipe without corn syrup came about for simple reasons. I love ketchup and I’m allergic to corn. Before famous ketchup companies started making a version without corn syrup, there were no real options out there. Even now, you are paying a premium to enjoy ketchup with no corn ingredients. So why not learn how to make your own? It’s pretty simple and cheap to do! Plus, you can use this ketchup to make barbecue sauce without corn syrup next!
Step-By-Step Instructions
Below, we will teach you how to make this ketchup recipe without corn syrup in just a few simple steps.
Step 1: Gather the Ingredients
The first step is to gather up the required ingredients. We will only need a few simple ingredients for the base of this ketchup recipe. As you get good at making it, you can add in a variety of spices, try different types of vinegar and adjust the amount of sugar for your liking.
You may be tempted to use tomato sauce as it seems similar, and you could in a pinch, but it would take an incredibly long time to cook (hours) along with it having added ingredients like sugar and salt that will impact the recipe. It is best to stick with tomato paste for this recipe.
Step 2: Combine your Ingredients
In a small to medium sized sauce pan, add the tomato paste. Whisk in the sugar, onion powder, garlic powder and salt. If you are using a non-stick sauce pan, use a whisk that is deemed safe for your pan or whisk together the ingredients in a medium mixing bowl and then transfer over to your pan for cooking.
Slowly stir in the water and vinegar so that it doesn’t splash and forms a thick sauce.
Step 3: Cook your Ketchup
When cooking ketchup, you cannot walk away from the stove. Tomato based sauces will “plop” as they heat up and this heated sauce can make a mess very quickly. You will want to stir the sauce constantly until it begins to “plop” and then continue to stir for another 2 minutes. Once the two minutes has passed, turn the heat to a low simmer and cover for 10 – 30 minutes, carefully removing the lid away from you and stirring every 5 minutes. Cook as long as you like to get the desired thickness. For best results, get the ketchup up to at least 180°F (82°C) but below 210°F (99°C) for 10 minutes.
Step 4: Cool
Turn off the heat and allow your ketchup to cool before serving. You can transfer it over to a heat proof container at this time or just leave it in the saucepan. This will take 30 – 60 minutes.
We like to store our ketchup in a wide mouth canning jar.
Step 5: Serve
You are now ready to enjoy your ketchup! I hope it was worth the wait. We think so.
Substitutions and Tips
Here are some common substitutions and tips for this recipe.
- If you have non-stick sauce pans, do not use a metal whisk as stated above. Whisk the ingredients together in a medium bowl, then transfer to the saucepan and stir with a heat proof spoon suited for your cookware.
- Try honey or brown sugar instead of white granulated sugar.
- Make it in a crock pot in large quantities! Use a bowl instead of a sauce pan to combine ingredients. Transfer to your crockpot and cook on low for 3-4 hours or until the temperature reaches at least 180°F (82°C) for 10 minutes.
- You can replace the onion and garlic powders with fresh onion and garlic to taste.
- If using tomato sauce in place of tomato paste, reduce the sugar to 2 tbs (25g) and omit the water. Cook until the sauce thickens. This can take up to 3 hours, so be patient.
- Try changing up the spices. Add in some hot sauce, cinnamon, or chilis.
- Do not allow the sauce to come to a full boil as it will scorch the flavors and can make a mess while cooking.
- You can use this recipe to make barbecue sauce!
Storage
To store, let cool. Then transfer to an airtight container and store in the refrigerator up to 5 days. The ketchup may last longer than that, but that is as long as we feel comfortable using it for due to the lack of preservatives. Ketchup does freeze pretty well. It will need to be thawed overnight or reheated. It will separate as it thaws; you just need to stir it back together.
The Recipe
Below you will find the recipe for this ketchup along with a video tutorial on how it is made. If you didn’t read the above step-by-step directions, now is the time. Here at Jackson’s Job, we strive to stick to the details about the recipe with very little fluff. You may actually learn some valuable skills along the way. So scroll back and at least skim over our efforts to make this a rewarding and successful bake!
Ketchup Recipe without Corn Syrup
Ingredients
- 1 can (6oz) tomato paste
- ⅓ cup (80mL) white distilled vinegar
- ¼ cup (60mL) water
- ¼ cup (50g) granulated sugar
- ¾ tsp (3.75g) salt
- ¼ tsp (.5g) onion powder
- ¼ tsp (.5g) garlic powder
Instructions
- In a small to medium sized sauce pan, whisk* together the sugar, tomato paste, onion powder, garlic powder and salt.
- Slowly add in the water and vinegar, a little at a time so that it doesn't splash and forms a thick paste.
- On medium to medium low heat, stir constantly until the sauce begins to "plop" or form large air bubbles if you briefly stop stirring. Once this begins, stir continuously for 2 minutes.
- Lower heat to a simmer or the lowest setting, cover and allow to cook 10 – 30 minutes, stirring every 5 minutes, until thickened. For best results, get the ketchup up to at least 180°F (82°C) but below 210°F (99°C) for 10 minutes.
- Cool in sauce pan, then move to air tight container. Store in the refrigerator up to 5 days.
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