Plum Ketchup 1

This straightforward recipe originally came from Marcus Harrison.  There are heaps of plums on the farm and so Nicola and I collected a bag full over the weekend.  We’ve had it with a stir fry and it was fantastic.


  • 1kg of plums
  • 600ml of water
  • 300g of sugar
  • 1/4 tsp each of ground ginger, cinnamon, pepper and all spice, large pinch of each
  • Grated rind of 1 lemon

How to make the Plum Ketchup

  • Put the fruit and water into a heavy based pan and simmer until the fruit softens

plum ketchup | foraging | Kent | south east | London

  • Rub through a sieve to remove the skins and stones

plum ketchup | foraging | Kent | south east | London

  • Add the spices and sugar to the pulp and return the mixture to the pan
  • Simmer at a moderate heat and reduce to a thickish consistancy

plum ketchup | foraging | Kent | south east | London

  • Test to see if the mixture has reached setting point by spooning a small quantity onto a chilled plate.  If the mixture sets, it’s ready; otherwise simmer for a few minutes longer and test again
  • Let the mixture cool slightly and pour into sterilised jars*.

plum ketchup | foraging | Kent | south east | London


Our cat , Troubles, was very interested in the ketchup!

*To sterilise the jars, wash them in cold water and place them upside down in a cold oven.  Set the temperature to 160ºC, and turn the oven on.  Once it gets up to temperature, the jars are ready.  Remember to use a tea towel oven gloves when you handle the jars.

We made this and many other delicious preserves on our 1 day foraging course.

You can see loads of photos from the day, as well as from all of our courses, on our Facebook page.

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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