Banana Catsup

Ingredients:
    1/2 cup golden raisins
    1/3 cup chopped sweet onions
    2 large garlic cloves, quartered
    1/3 cup tomato paste
    4 large very ripe bananas, peeled and sliced
    1-1/3 cup cider vinegar, divided use
    3 to 4 cups water
    1/2 cup (packed) dark brown sugar
    1-1/2 tsp salt
    1/2 tsp ground chipotle chile pepper or to taste
    1/4 cup light corn syrup
    2 tsp ground allspice
    1 tsp ground cinnamon
    1/2 tsp freshly grated nutmeg
    1/4 tsp ground cloves
    2 tbsp dark rum

Directions:

1. Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.
2. To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.
3. Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).
4. Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes.
5. Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate.