Plum Ketchup
on Feb 10 in Chutney & Pickles, Gluten Free, Starters, VegetarianPlums are in great supply during the late summer and this recipe will make use of plenty. With a taste that will give late summer barbeque foods that extra something. Use this on any dish you wish to spice up, burgers (meat and veggie), a pork sausage or veggie sausage sandwich with this is amazing.
- 1½ k plums – damsons are great for this recipe
- 150 ml red wine – an inexpensive red is ideal for this
- 130 ml water
- 1 dsp Chefs Larder spicy sea salt mix
- Dark brown sugar – you will need 100g for each 600ml of plum puree
- Spiced vinegar – you will need 300ml for each 600g of plum puree
1Put the water and wine into a large heavy based saucepan. Add the plums and cook until very soft. When ready push through a sieve with the back of a table spoon to puree.
2When you have pureed the plums pour into a measuring jug.
3In a heavy based saucepan pour the puree and add the sugar and spiced vinegar according to the above measurements. Bring to the boil then reduce to a fast simmer and cook until it has reduced to a thick pouring consistency.
4Sterilize the bottles or jars, with the lids that you intend to use, buy immersing them in boiling water for 5 minutes. When ready carefully remove from the hot water, empty the water (there is no need to dry the jars) and fill with the ketchup. Clean any spillage from the outside of the jars, put the lids on tightly, label and date.
5This ketchup will keep for ages, we have often used it 3 years after making.
