Plum Ketchup

13 ingredients
6 steps

Ingredients

  • 3 cloves
  • 2 allspice berries
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon coarsely ground black pepper
  • 1 medium onion, minced
  • 7 tablespoons sugar
  • 10 tablespoons brown sugar
  • 2 pounds red plums, pitted
  • 1/4 cup water
  • 3/4 cup cider vinegar

Directions

  1. 1
    Place cloves and allspice berries on cheesecloth and tie into a packet.
  2. 2
    In a deep, heavy, nonreactive pot, combine the spice packet and all remaining ingredients.
  3. 3
    Bring to a boil, then reduce heat and simmer, stirring occasionally until a thick, pulpy sauce is formed, about 50 to 60 minutes.
  4. 4
    Pass mixture through a sieve into a bowl, pressing with the back of a spoon to extract pulp.
  5. 5
    Let cool, then transfer to jars and refrigerate.
  6. 6
    The ketchup will keep 3 weeks in a refrigerator, 6 months in a freezer.

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