Homemade Ketchup with Agave

I think it’s a proven fact that I’m a massive ketchup eater.

Quick and Easy Homemade Ketchup with Honey or Agave. No High Fructose Corn Syrup! Bakerette.com

I eat it on my fries, baked potatoes, and even on my tacos. You can say, I’m a ketchup aficionado. An ardent devotee; fan, enthusiast!

A friend of mine gave me this homemade ketchup recipe a while back ago. She doesn’t know where she got the recipe but had it written down on a recipe card and said it was sooo good. I decided to give it a whirl. Because my husband has diabetes, I made it with agave to make it more diabetic-friendly (and vegan-friendly, too), but the original recipe calls for honey. It is quick and easy to make AND it is made without high fructose corn syrup (HFCS).

What’s the big deal about HFCS? There has been great concern about its contribution to obesity, diabetes, cardiovascular disease, and fatty liver disease to name a few. And depending on how it is processed, there is concern it can be a source of inorganic mercury.

HFCS is often used in our processed foods and beverages in the U.S. to replace sugar because of the US-imposed tariffs on sugar that makes it two to three times more expensive than HFCS.

So if you are concerned about HFCS in any way, this recipe for homemade ketchup with agave is the perfect alternative for you and your family. And if you are diabetic or vegan, using agave instead of honey is the perfect sweetener.

Quick and Easy Homemade Ketchup with Honey or Agave. No High Fructose Corn Syrup! Bakerette.com

3.8 from 4 reviews
Homemade Ketchup with Honey or Agave
 
Prep time
Cook time
Total time
 
This quick and easy homemade ketchup recipe is made with honey or agave to make it diabetic and vegan-friendly.
Author:
Recipe type: Condiments
Cuisine: American
Ingredients
  • 6 ounces tomato paste
  • 1/4 cup agave, or to taste**
  • 1/2 cup white vinegar
  • 1/4 to 1/2 cup water
  • 3/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
Instructions
  1. Whisk together all ingredients in a medium saucepan over medium heat and bring to a slow boil.
  2. Reduce heat to low and simmer for 20 minutes; stirring often.
  3. Remove from heat and cool at room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.

 

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. i just made this recipe with honey instead of agave, and my picky 7 yr old said it’s better than the store bought ketchup!! That makes it a total win in my book.

  2. how long does it last in the fridge?

  3. How long does this last in the fridge?

  4. I put ketchup on mac n cheese, too! Also on my grilled cheese, on a grilled tuna cheese sandwich, on chuck roast, on kielbasa, and of course on top of the sauerkraut on an occasional hotdog!

  5. How long will it keep in the fridge???

  6. May i know how to make tomato paste?

  7. How long does this last in the fridge?

  8. Can you add the raw honey at the end so you don’t lose the raw properties? If you heat it for 20 minutes I think you will lose all the benefits of the raw honey? No?

  9. Natalie Davis says:

    Made the ketchup today, turned out great, I used agave nectar, and then I read its just as bad as HFCS. Is this true?

    • In truth, all sweeteners aren’t good for you and it comes down to the processing of the sweetener. For example, honey that is highly processed is no better than HFCS or Stevia or any of the other sweeteners. But using RAW honey, is superb. if you had a choice between using the two sweeteners, I would use raw honey.

    • Christine says:

      No, it is not as bad as HFCS it you use the right brand! I use Xagave brand which uses a process that keeps it raw and includes the inulin. It is also organic. Check it out!

      p.s. I just made the recipe, but used organic apple cider vinegar. I only used a T. as opposed to a 1/2 cup of white distilled vinegar but it is too “apple-ey” and affects the flavor of the ketchup. Oh well, you live and learn, right? Ü

      • Just wondering why you would give this good recipe only 3 stars when you didn’t follow it correctly? That really isn’t fair to the rest of us who pick recipes according to their ratings. You should have made the recipe exactly as posted, tried it, THEN given it a rating.

      • Bill Utilite says:

        It’s true, you do live and learn. You probably learned that they are called recipes for a reason, try following them.

        Hippie

  10. Angela Hewitt says:

    What!? Who knew it was this easy to make? Will be trying this asap with honey, can’t wait to see what it tastes like! Curious as to how long it lasts as well.

  11. Stacy Allott says:

    Agave often, if not always has more Fructose then even HFCS. If you are concerned about fructose due to diabetes, then I highly suggest you look into the amount of fructose Agave contains. There are many articles with a simple search.

    (I tried to post before, it did not show up, likely due to having a link??)

    • Barbara Petrini says:

      I started to write the same thing and was pleased to see someone else said this. Agave reacts the same exact way as high fructose corn sugar. Fatty liver is the problem. I think we need to avoid this also. Great recipe but steer clear of the Agave! :)

  12. How long does it last in the fridge?

  13. We go through so much ketchup in my house. I’m the only one who does not like it. My son has on occasion dipped jelly toast in ketchup. Thank you for posting the recipe, will have to make it and let the ketchup experts try it.

  14. I pretty much eat french fries so I can have ketchup. Love Ketchup and a homemade version sounds wonderful!

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