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Plum Ketchup

A community recipe by

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

  • 1⅘ plums
  • 113 currants
  • 227 finely chopped onions
  • ½ distilled white vinegar
  • 28 coarse, milled salt
  • 227 turbinado sugar
  • 3 dried chiles
  • ½ tablespoon black peppercorns
  • ½ tablespoon mustard seeds
  • 7 grated fresh gingerroot
  • 7 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, 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.
  • Tell us what you think