PLUM KETCHUP

Plum Ketchup image

Provided by Amanda Hesser

Time 1h45m

Yield About 2 1/2 cups

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 197 milligrams, Sugar 54 grams, TransFat 0 grams

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