Ingredients
4 cups diced fresh or frozen rhubarb3 medium onions, chopped1 can (28 ounces) diced tomatoes, undrained1 cup sugar1 cup packed brown sugar1 cup white vinegar2 teaspoons salt1 teaspoon ground cinnamon1 tablespoon pickling spice
Preparation
In a large saucepan, combine the first 8 ingredients. Place pickling spice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning; tie securely with string. Add to saucepan. Cook 1 hour or until thickened.
Discard spice bag. Cool ketchup. Store in airtight containers in the refrigerator.
