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 SachetKetchup
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
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.
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 i...
