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
- Rub through a sieve to remove the skins and stones
- 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
- 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*.
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.