Victoria Plum Ketchup
Created | Updated Oct 30, 2002
I found this in an old notebook that was in a box I bought at a jumble sale. It knocks HP into a cocked hat (IMHO!)
8 lb of plums
8 oz currants
1 lb onions, finely chopped
2 oz sea salt
1 lb Demerara sugar
2 pints distilled white vinegar
Tied up in a piece of gauze:
6 or 8 dried chillies
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1/2 oz allspice berries
2 whole garlic cloves.
Split the plums and remove the stones. Put the fruit into a large pan and add the currants, onions and bag of spices. Add 1 pint of vinegar bring to the boil and simmer gently, without a lid, for about half an hour or until soft.
Remove the spices and liquidise the mixture until completely smooth. Rinse out the pan and return the puree and bag of spices. Add the salt, and the rest of the vinegar. Return to simmering point and cook gently, uncovered for 90 mins to 2 hours or until the ketchup has reduces to about 3 1/2 pints. Stir occasionally to prevent sticking.
While it is cooking, boil some suitable bottles and their tops .
When the ketchup is ready, pour it into the bottles before they cool, filling to within an inch of the tops. Put the tops on but only screw them down half way .
Put the bottles in a pan, standing them on an upside-down plate. Fill the pan with water to a couple of inches of the tops of the bottles; bring to the boil and boil for 10 mins. Transfer the bottles to a wooden surface and finally seal.
Best left for a couple of months before using.
Terrific with anything you'd have tomato ketchup or the ubiquitous "brown" sauce with.
8 lb of plums
8 oz currants
1 lb onions, finely chopped
2 oz sea salt
1 lb Demerara sugar
2 pints distilled white vinegar
Tied up in a piece of gauze:
6 or 8 dried chillies
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1/2 oz allspice berries
2 whole garlic cloves.
Split the plums and remove the stones. Put the fruit into a large pan and add the currants, onions and bag of spices. Add 1 pint of vinegar bring to the boil and simmer gently, without a lid, for about half an hour or until soft.
Remove the spices and liquidise the mixture until completely smooth. Rinse out the pan and return the puree and bag of spices. Add the salt, and the rest of the vinegar. Return to simmering point and cook gently, uncovered for 90 mins to 2 hours or until the ketchup has reduces to about 3 1/2 pints. Stir occasionally to prevent sticking.
While it is cooking, boil some suitable bottles and their tops .
When the ketchup is ready, pour it into the bottles before they cool, filling to within an inch of the tops. Put the tops on but only screw them down half way .
Put the bottles in a pan, standing them on an upside-down plate. Fill the pan with water to a couple of inches of the tops of the bottles; bring to the boil and boil for 10 mins. Transfer the bottles to a wooden surface and finally seal.
Best left for a couple of months before using.
Terrific with anything you'd have tomato ketchup or the ubiquitous "brown" sauce with.
