Plum Ketchup

A community recipe by Crafty Cookie

Not tested or verified by Nigella.com

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Introduction

This is a Delia Smith recipe. Ideal for serving with cheese, sausages and cold meats. Keeps for 12 months, store in the fridge after opening. Damsons can be used instead of plums. Makes 1 1/2pints

Ingredients

Serves: 6

4 pounds plums
4 ounces Zante currants
8 ounces finely chopped onions
1 pint distilled white vinegar
1 ounce coarse, milled salt
8 ounces turbinado sugar
3 dried chiles
½ tablespoon black peppercorns
½ tablespoon mustard seeds
¼ ounce grated fresh gingerroot
¼ ounce allspice berries
1 clove garlic

Method

Plum Ketchup is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash, dry, halve and destone plums. In preserving pan add plums, Zante currants and onions.

Place in a piece of muslin the chillies, peppercorns, mustard seeds, ginger, allspice berries and garlic. Add half the vinegar, bring to the boil, stirring continuously. Reduce to a simmer, leave uncovered and simmer for about 30 minutes or until the mixture is soft.

Remove the bag of spices. Place the ingredients into a liquidiser and blend until perfectly smooth.

Pour ketchup into a clean pan and return the spice bag. Add salt, sugar and remaining vinegar. bring to the boil stirring continuously. Simmer gently for 1 1/4 to 2 hours or until the ketchup has reduced to approximately 1 1/2 pints. Leave to cool slightly. Remove muslin bag.

With the help of a funnel pour into sterilised bottles to within an inch of the top. Screw on caps to half way. Place the bottles onto an inverted plate in a large saucepan.Add warm water to within 1 1/2" from the tops. Bring to the boil. Boil for 10 minutes.

Lift bottles out of saucepan carefully, screw lids on tightly and cool.