-
1
Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then transfer the mixture to a large, heavy saucepan.
-
2
Add the banana chunks and another 1/3 cup vinegar to the food processor container; process the mixture until smooth and then transfer the banana mixture to the saucepan.
-
3
Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
-
4
Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
-
5
Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 11/4 hours.
-
6
If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
-
7
Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
-
8
Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
-
9
Stir in the rum.
-
10
Remove the ketchup from the heat and let it cool a few minutes.
-
11
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
-
12
Remove the ketchup from the heat and let it cool to room temperature.
-
13
Store covered, in the refrigerator, for up to 1 month.
