Best 3 Plum Ketchup Recipes

PLUM KETCHUP

Steps:

• in processor pulse plums, onion, garlic and ginger until finely chopped.
• put into a saucepan.
• add remaining ingredients, heat to boiling.
• lower heat and simmer uncovered, stirring occasionally until thickened, about 30 minutes.
• cool and refrigerate.

PLUM KETCHUP

Steps:

• Wash and halve the plums and remove the pits.
• Peel and slice the shallots.
• Roughly grind peppercorns and coriander seeds with mortar and pestle.
• Peel and thinly slice garlic cloves.
• In a large pot, heat oil and saute the shallots until translucent. Add salt.
• Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
• Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
• Remove bay leave and cinnamon stick.
• Add horseradish and purée in a blender or with an immersion blender.
• Fill hot into prepared canning jars and store in a cool place for up to 3 months.

PRUNE (PLUM) KETCHUP

Steps:

• 1. In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat until prunes are very soft, about 20 minutes. Discard the star anise pod, cinnamon sticks and whole cloves and lemon zest which have been placed in a cheesecloth sachet.
• 2. Pulse lightly the ketchup in a food processor. Season with salt and pepper.
• 3. Will keep for several weeks in the refrigerator. I put in 1/2 pint canning jars and process in hot water bath for 15 minutes.