Sugar Free Italian Plum Ketchup

A mild, fruity, and tangy ketchup made from large, sweet, and juicy Italian plums. You can certainly use other stone fruit. Use damsons if you can find them as they are spicy, tart with a high pectin content that makes them ideal for, ketchup, jams and preserves. If you’re looking to change up your normal routine, give this plum ketchup a try. It’s fast, easy, fun, and tasty. It should stay fresh in the fridge for a month since it contains no-added sugar.

1 tbsp Olive oil
1 Onion, peeled and roughly chopped
15 g Ginger root, chopped
1 tbsp Xylitol
50 ml Water
2 tbsp Apple cider vinegar
250 g Italian plums (Zwetschgen), stoned and chopped
1 tbsp Tomato paste
1 tsp Sambal Oelek
¼ tsp Mustard powder
¼ tsp Cloves
¼ tsp Black pepper
¾ tsp Sea salt

Heat the olive oil in a saucepan. Add the onion, ginger and sauté for 3-5 minutes. Add the remaining ingredients, mix together and bring to a boil.
Lower the heat, cover and simmer on a low heat for 15-20 minutes until soft, then purée until a loose ketchup consistency is reached.
Fill 2-3 sterilized jar with hot ketchup and close the lids while the liquid is still hot. The ketchup will keep for up to 1 month in the fridge.

5 comments:

Lola Martínez 30/9/25 13:32: Primera vez que veo un ketchup así, esto hay que probarlo porque seguro me va a gustar más que el tradicional.
DEZMOND 30/9/25 13:36: What an unusual recipe indeed! Bet it is very spicy and aromatic. I did once make plum jam with dark chocolate, it was a huge hit, but I no longer eat zucker, sadly. I made risotto with wax beans today as I got them at the green market for a cheap price yesterday. Will have some for the freezer as well, die winter ist coming.
Carol @Comfort Spring Station 30/9/25 13:47: I would never have thought of putting fruit in ketchup!
My name is Erika. 30/9/25 14:10: I bet this is really tasty and a nice switch from tomato ketchup. What do you think it would be good to use on?
Christine 30/9/25 14:33: I like this