Plum Ketchup A tangy, tart and mildly spiced alternative to tomato sauce. This recipe is from Jams and Chutneys by Thane Prince. I halved the quantities and it worked fine. 2kg plums175g pitted dates, chopped115g raisins1 large onion, chopped4 large garlic cloves, chopped60g fresh ginger, grated1 tbs coriander seeds, ground1 tsp allspicepinch of cayenne pepper1 litre malt/white/apple cider vinegar1 tbs ground turmeric1 tsp ground nutmeg300g brown sugar60g salt or to taste Stone the plums and place in a large preserving pan with the dates, raisins, onion, garlic, ginger, coriander, allspice, cayenne and 500ml of the vinegar. Bring the mix to the boil and allow to simmer for 30-40 min until the fruit is very,very soft. Allow to cool before forcing through a sieve. Clean the pan. Return the mix to the clean pan and add the remaining vinegar, turmeric, nutmeg, sugar and salt. Bring to the boil again and, stirring frequently, simmer for 30-40 min until the sauce is reduced to a thick pouring consistency. Allow the ketchup to cool and pour into hot sterilised* jars or bottles with vinegar-proof lids. Seal, and store in a dark place for a month before using. *To sterilise jars, I wash them in hot soapy water, rinse them clean and, without touching the lips or insides, let them dry in a very low oven.

Plum Ketchup

A tangy, tart and mildly spiced alternative to tomato sauce. This recipe is from Jams and Chutneys by Thane Prince. I halved the quantities and it worked fine.

2kg plums
175g pitted dates, chopped
115g raisins
1 large onion, chopped
4 large garlic cloves, chopped
60g fresh ginger, grated
1 tbs coriander seeds, ground
1 tsp allspice
pinch of cayenne pepper
1 litre malt/white/apple cider vinegar
1 tbs ground turmeric
1 tsp ground nutmeg
300g brown sugar
60g salt or to taste

Stone the plums and place in a large preserving pan with the dates, raisins, onion, garlic, ginger, coriander, allspice, cayenne and 500ml of the vinegar.

Bring the mix to the boil and allow to simmer for 30-40 min until the fruit is very,very soft.

Allow to cool before forcing through a sieve. Clean the pan.

Return the mix to the clean pan and add the remaining vinegar, turmeric, nutmeg, sugar and salt. Bring to the boil again and, stirring frequently, simmer for 30-40 min until the sauce is reduced to a thick pouring consistency.

Allow the ketchup to cool and pour into hot sterilised* jars or bottles with vinegar-proof lids. Seal, and store in a dark place for a month before using.

*To sterilise jars, I wash them in hot soapy water, rinse them clean and, without touching the lips or insides, let them dry in a very low oven.

8 notes #plum #ketchup #sauce #condiment #preserving fruit #jarring #bottling #vinegar #vegan
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