Slow Cooker Strawberry Ketchup

Slow Cooker Strawberry Ketchup

Skip the high-fructose corn syrup and wasteful plastic bottles and make your own hassle-free sweet and savory strawberry ketchup in the slow cooker.
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Servings 5 cups


  • 28 oz canned diced tomatoes, drained
  • 1 lb strawberries, trimmed and quartered
  • 1/2 cup white or apple cider vinegar
  • 2 tbs dark brown sugar
  • 1 tbs kosher salt
  • 1/2 tsp allspice
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground celery seed
  • 1/8 tsp clove


  • Optional: Roast the strawberries in a 400 F oven for 10 minutes.
  • Combine all ingredients in a slow cooker. Cover and cook on low for 8 hours.
  • Purée the ketchup with an immersion blender, food processor, or blender, then return it to the slow cooker.
  • Keep it uncovered and cook on high for 1 hour to thicken the ketchup. Keep an eye on it, it may be good to stir it once every 20 minutes or so.
  • Adjust the taste here as needed. If you need tang, try apple cider or balsamic vinegar. For sweetness, use honey or another liquid sweetener.
  • Transfer to jars and refrigerate or freeze. It'll expand a little while freezing, so leave a little room. It will keep in the fridge for about 2 months, but closer to 6 months in the freezer.


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