----- Family Circle, 12/3/85
 Title: Hot & Spicy Banana Catsup
 Categories: Condiments, Sauces, Caribbean
 Yield: 7 Cups
       1 c seedless raisins, dark or golden
       1 c coarsely chopped onion
       3  large cloves garlic
       1  can (6 ounces) tomato paste
        2-2/3 c distilled white or cider vinegar
        8  Large bananas (approximately 3#) ripe and fragrant
        4 to 6 c water
        1 c firmly packed dark brown sugar
        1 T salt
        1 t cayenne pepper
        1/2 c light corn syrup
        4 t ground allspice
        1-1/2 t ground cinnamon
        1-1/2 t freshly grated nutmeg
        1 t freshly ground black pepper
        1/2 t ground cloves
        1/4 c dark rum, preferably Jamaican
 Combine raisins, onion, garlic and tomato past in container of food
 processor or electric blender.  Whirl until smooth puree, adding a little
 vinegar if necessary to help the pureeing.  Pour into large heavy or dutch
 Peel bananas.  Cut into chunks.  Puree in food processor or blender, adding
 vinegar, if necessary, to help pureeing.  Add to mixture in saucepan.  Add
 remaining vinegar, 4 cups water, brown sugar, salt and cayenne; stir to blend.
 Bring to boiling over medium-high heat, stirring frequently.  Lower heat to
 medium-low.  Cook, uncovered, stirring often, for 1-1/4 hours.  If mixture
 becomes too thick and threatens to stick, add enough water to just moisten.
 After 1-1/4 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and
 cloves.  Continue to cook, stirring frequently, 15 minutes.  Remove from heat.
 To test for thickness:  Spoon catsup on chilled saucer.  Chill in
 refrigerator.  A fingertip should leave a track when drawn through catsup.
 If catsup has jellied, thin with little extra vinegar and water, equal
 amounts of each.
 Let catsup cool slightly.  Working in batches, puree in food processor or
 blender.  Or, push through fine-mesh sieve.  Return puree to rinsed-out
 saucepan.  Taste for hotness, adding more cayenne, if you wish.  (The
 flavor will become more pronounced after catsup has mellowed, so be
 cautious about adding more.)
 Meanwhile, wash half-pint or pint or other canning jars or bottles, and
 lids and bands in hot soapy water.  Rinse.  Leave jars in hot water.  Place
 lids and bands in saucepan of simmering water.
 Return catsup to boiling over medium heat, stirring constantly.  Add rum;
 stir to combine.  Ladle boiling catsup into hot, clean canning jars,
 leaving 1/4-inch headspace.  Wip jar rims and threads clean with clean,
 damp cloth.  Cover jars with hot lids; screw on bands firmly.
 Process jars in boiling water bath for 15 minutes (water should cover jars
 by 1-2 inches).  Remove jars from boiling water to wire racks to cool.
 Test for seals.  Label, date and store in cool, dark place for up to one
 year.  Catsup is ready to serve after ripening for 2 weeks.
 Contributor:  Peggy M.