Ingredients with Measurements:
- 2 pounds of ripe plums, pitted and chopped
- 1 medium onion, chopped
- 1/2 cup of apple cider vinegar
- 1/2 cup of brown sugar
- 1/4 cup of honey
- 1 tablespoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
Special equipment needed:
- Blender or food processor
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the chopped plums, onion, apple cider vinegar, brown sugar, honey, ginger, cinnamon, cloves, salt, and cayenne pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer the mixture for 30-40 minutes, or until the plums are soft and the mixture has thickened.
4. Remove the saucepan from the heat and let the mixture cool slightly.
5. Transfer the mixture to a blender or food processor and puree until smooth.
6. Return the puree to the saucepan and simmer for an additional 10-15 minutes, or until the ketchup has thickened to your desired consistency.
7. Remove the saucepan from the heat and let the ketchup cool completely.
8. Transfer the ketchup to sterilized jars and seal tightly with lids.
9. Store the jars in a cool, dark place for up to 6 months.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-55 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of plum ketchup
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 25
- Total fat: 0g
- Sodium: 20mg
- Total carbohydrates: 6g
- Sugars: 5g
- Protein: 0g
Substitutions for ingredients:
- White vinegar can be substituted for apple cider vinegar
- Granulated sugar can be substituted for brown sugar
- Maple syrup can be substituted for honey
- Allspice can be substituted for cloves
Variations:
- Add a tablespoon of Worcestershire sauce for a deeper flavor
- Use peaches or apricots instead of plums for a different fruit ketchup
- Add a tablespoon of soy sauce for an umami flavor
Tips and tricks:
- Be sure to stir the ketchup occasionally while simmering to prevent it from burning on the bottom of the saucepan.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Use a funnel to transfer the ketchup to the jars to avoid spills and messes.
Storage instructions:
- Store the jars in a cool, dark place for up to 6 months.
Reheating instructions:
- Heat the ketchup in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the plum ketchup in a small dish alongside grilled meats or vegetables.
- Use the ketchup as a dipping sauce for sweet potato fries or onion rings.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or cilantro, over the ketchup before serving.
Pairings:
- Grilled chicken or pork
- Roasted vegetables
- Sweet potato fries
Suggested side dishes:
- Coleslaw
- Baked beans
- Corn on the cob
Troubleshooting advice:
- If the ketchup is too thin, simmer it for a few more minutes until it thickens to your desired consistency.
- If the ketchup is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
Food safety advice:
- Be sure to sterilize the jars and lids before filling them with the ketchup to prevent contamination.
- Once opened, store the ketchup in the refrigerator and use within 2 weeks.
Food history:
- Ketchup originated in China as a fermented fish sauce and was later adapted by European traders who added tomatoes and sugar to the recipe.
Flavor profiles:
- Sweet, tangy, and slightly spicy
Serving suggestions:
- Serve the plum ketchup as a condiment for grilled meats or vegetables.
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