I'm not sure I ever wrote about the ketchup I made - the last post I can find is about the long process of actually making it. Which turned out not to be all that long after all. Although my directions said to boil for 6-7 hours, I found that it was sufficiently thick after only 2-3 hours. I think I made around 6-7 small jars, which is plenty since we don't eat all that much ketchup.
I don't know how to describe it except that it's delicious. After Loris constantly telling me how superior his parent's homemade ketchup is, I expected it to have a very different taste from standard, store-bought or fast-food ketchup. The strange thing is that it really didn't - it tasted like ketchup. But a lot better. It didn't have that overly sugary sweetness (Loris was surprised to hear that his parent's recipe had any sugar at all). This tasted of fresh tomatoes, the tang of vinegar, the sweetness of a sprinkling of sugar, and that distinctive flavor of cloves that gives ketchup its, well, ketchupy taste.