Plum ketchup
Makes about 2 quarts
Of the many fruits and vegetables that can go into ketchup, plums make a tangy and vinegary condiment. This ketchup isn't as sweet as you might be expecting.
| 6 | pounds ripe plums, halved but not pitted |
| 2 | cups vinegar |
| 4 | cups brown sugar |
| 3 | tablespoons ground cinnamon |
| 1/2 | tablespoon ground cloves |
| 1/2 | tablespoon ground mace |
| 1/2 | tablespoon paprika |
| 1/2 | tablespoon salt |
1. Have on hand a food mill or fine sieve. In a large saucepan, simmer the plums over medium heat for 15 minutes or until softened. During cooking, stir in water, a few spoonfuls at a time, if necessary, to prevent sticking.
2. Remove the pot from the heat. Use a spoon to remove all the pits from the mixture. Work the plums through the food mill or press them through the sieve.
3. Return the mixture to the saucepan and stir in the vinegar, brown sugar, cinnamon, cloves, mace, paprika, and salt. Continue simmering over low heat, stirring often, for 15 minutes or until the mixture thickens.
4. Transfer to jars and store in the refrigerator for up to 4 months. Adapted from Virginia Taylor
