Spiced Plum Ketchup

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A sweet, sour, and aromatic condiment made from foraged mriabelles and cherry plums. You can also use damsons or any other varieties. This is delicious served with cold meats, sausages, pork and cheese and will keep for up to 9 months outside of fridge in a cool, dry, dark place since it's water bath processed. You can skip the process, but the ketchup has to be stored in the fridge for up to 6 weeks.

 

Spiced Plum Ketchup

adapted from Waitrose and Delia Online

Spice Sachet	Ketchup
2-3 Dried chillies 2 Garlic cloves, crushed 5 cm piece Fresh root ginger, peeled and grated 3-5 Allspice berries 1-2 Star anise 1 tsp Black peppercorns 1 tsp Mustard seeds 1 tsp Sichuan peppercorns (optional)	1.2 kg Mirabelles or plums of your choice, pitted and cut into chunks 150 g Red onion, peeled and finely chopped 225 ml Chive blossom infused vinegar (or ACV or white wine vinegar) 100 g Coconut sugar (or golden caster sugar) 12-15 g Sea salt

1. Slit the plums with a sharp knife and remove the stones. Place all the spices in a tea filter bag or a piece of gauze. Seal it with a piece of kitchen twine.
2. Place the prepared fruit into a large heavy-based saucepan and add the chopped onion and spice sachet. Place the saucepan over a medium heat and bring to the boil, stirring frequently to dissolve the sugar, and simmer gently, uncovered, for about 20 minutes until the mixture is soft.
3. Now remove the bag of spices, and blend the mixture with a stick blender until perfectly smooth – if necessary sieve as well.
4. Return the spice sachet to the puree and season with the salt. Bring it to a simmer and cook gently, uncovered, for 40 minutes or until thickened to the consistency of tomato ketchup. Stir now and then to prevent sticking.
5. Meanwhile preheat the oven to 140C/280F. Wash a couple of bottles or jars and their lids in hot, soapy water and well rinse. Put the bottles or jars on a baking tray and heat in the oven for 15 minutes to sterilise. You want them to be warm when filling, so don’t do this too far ahead. If your jars or lids have rubber seals, remove these and simmer them in a pan of water for 10 minutes instead. Turn off the heat, cover and leave until ready to use.
6. 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.
7. Place a heat-proof plate upside down in a large deep pan. Put the bottles or jars on the plate and add some hot water to within 1½ inches / 4 cm from the tops. Bring the water to the boil and after 10 minutes transfer the bottles onto a piece of kitchen towel and leave until cold before storing for up to 9 month in pantry.

© 2022 | http://angiesrecipes.blogspot.com