Plum Ketchup
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cloves
- 2allspice berries
- ½teaspoon grated ginger
- ½teaspoon kosher salt
- ¾teaspoon ground mustard
- ½teaspoon ground cinnamon
- ¼teaspoon coarsely ground black pepper
- 1medium onion, minced
- 7tablespoons sugar
- 10tablespoons brown sugar
- 2pounds red plums, pitted
- ¼cup water
- ¾cup cider vinegar
Nutritional analysis per serving (5 servings)
239 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 54 grams sugars; 2 grams protein; 197 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place cloves and allspice berries on cheesecloth and tie into a packet. In a deep, heavy, nonreactive pot, combine the spice packet and all remaining ingredients. Bring to a boil, then reduce heat and simmer, stirring occasionally until a thick, pulpy sauce is formed, about 50 to 60 minutes.
- Step 2
Pass mixture through a sieve into a bowl, pressing with the back of a spoon to extract pulp. Let cool, then transfer to jars and refrigerate. The ketchup will keep 3 weeks in a refrigerator, 6 months in a freezer.
Private Notes
Comments
I had almost 1 lb each of not-great plums and cherries from the farmers market that was dying a neglected death in the fridge, so decided to wing it and am currently making this. I added a minced shallot to make up for the missing fruit, and reduced the sugars by 2 tbsp for each type as I figured the cherries would make it sweet. I’m about 30 minutes into the cooking and wow, the preliminary flavours are pretty awesome!
We have a large surplus of damson plums this year and plan to make several batches and give away for Christmas. So far people love it! I've pureed this in batches once it cools down in the Vitamix and the texture is outstanding.
A great way to use plums. Pitting plums is no picnic, but usually you’ve so many there’s no real problem. Cooking down took me an additional 30 minutes, but the result once sieved has a lovely viscosity. The result is wonderful on pork or fish, glazes nicely on salmon or trout, and livens up roast turkey as well. The total sugars in this makes for a earnest cleanup.
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