Anyone got a proven recipe for Plum Ketchup?

[Skotch]

As with what appears to be most people at this time of year, we have a huge glut of Victoria Plums. There are so many Jam Cheese and Chutney recipes around I feel I've tried them all already. What I'm looking for hopefully, is someone with a good trusted Plum Ketchup recipe.

Very many thanks in advance

S

[arpoet]

If you get one would you pass it on to me... already picked over 20lb and not made a dint in the victoria plum tree.. plus we have 2 unkown variety trees, so loads of plums.
Roger

[rustylady]

How about this one:
Chinese Plum Sauce

Ingredients
• 8 cups plums, pitted, Halved (3 lb/1.5 kg)
• 1 cup onion, Chopped
• 1 cup water
• 1 teaspoon ginger root, Minced
• 1 clove garlic, minced
• ¾ cup granulated sugar
• ½ cup rice vinegar or cider vinegar
• 1 teaspoon coriander, Ground
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• ¼ teaspoon clove
Directions

In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.

Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

Fill and seal jars; process in boiling water bath for 30 minutes.

[Glutton4...]

Oooooooh, that sounds yummy! Mr.G will be despatched to raid the tree this weekend - I'm not going near it because of the Jaspers!

[Skotch]

Thanks for that Rustylady - I can smell it in my head as I type. Perfect - will be cooking away tonight - any idea on how long it can be stored?

[arpoet]

Thanks RustyLady.. I sounds wonderful... I have passed it on to my sister who makes good use of our gluts
Roger

[VirginVegGrower]

There's a Delia Smith one in my cookbook but I've never tried it.

Victoria Plum or Damson Ketchup - Accompaniment - Recipes - from Delia Online

[KTN]

Plum Ketchup

Delia's recipe is fantastic. Big hit with the family and neighbours. Nice thing with it is that you can 'walk away' from the stove and do other things. It's a keeper! Enjoy

Ingredients
8 lb (3.6 kg) plums or damsons
8 oz (225 g) currants
1 lb (450 g) onions, peeled and chopped small
2 pints (1.2 litres) distilled white vinegar
2 oz (50 g) sea salt
1 lb (450 g) demerara sugar
Tie the following spices in a piece of muslin or gauze:
6-8 dried chillies
1 tablespoon black peppercorns
1 tablespoon mustard seeds
½ oz (10 g) fresh root ginger, peeled and grated
½ oz (10 g) whole allspice berries
2 whole garlic cloves, peeled

Method

First slit the plums with a sharp knife and remove the stones, then place the fruit into a preserving or large heavy-based pan and add the currants, onions and the bag of spices. Add half the vinegar, bring to the boil and simmer gently, uncovered, for about 30 minutes or until the mixture is soft.
Now remove the bag of spices, place the contents of the pan in a liquidiser and blend until perfectly smooth – if necessary sieve as well. Then rinse out the pan and return the purée and bag of spices to it, adding the salt, sugar and the remaining vinegar. Bring to simmering point and cook gently, uncovered, for 1½-2 hours or until the ketchup has reduced to approximately 3½ pints (2 litres). Stir now and then to prevent sticking.
In the meantime prepare the containers by boiling the bottles and their tops. When the ketchup is ready pour it into the bottles while they're still hot, filling them to within an inch (2.5 cm) of the top. Put on the tops immediately but screw them only half-way and if you're using the 'pop' type bottles push the top in but leave the lever up.
Next place the bottles in a larger deep pan (standing them on an upside down, heat-proof plate) and add warm water to within 1½ inches (4 cm) from the tops. Bring the water to the boil and after 10 minutes transfer the bottles to a wooden surface and complete the sealing.