Recipe Archives->Preserving->Plum Ketchup 02

Plum Catsup

9 cups coarsely chopped  pitted red plums (about 16 plums)
1 medium onion chopped
1 tsp finely shredded orange peel
1/2  cup water
1 1/2 cups sugar
2/3  cup vinegar
1 1/2 tsp ground cinnamon
1 tsp salt
1 tsp celery seed
1 tsp ground allspice

In a 4-quart Dutch oven combine unpeeled plums, onion, orange peel,
and water.  Bring to boiling; reduce heat.  Cover, simmer about 10
minutes or until plums are very tender.  Place half of the mixture
in a blender container.  Cover; blend till smooth.  Repeat with
remaining mixture.  Push mixture through a sieve.

In the same pan stir together plum puree, sugar, vinegar, salt,
and seasonings.  Bring to boiling and boil gently, uncovered, about
20 minutes or until mixture is the consistency of tomato catsup,
stirring occasionally. Remove from heat.  Ladle mixture into hot
half-pint canning jars, leaving 1/2-inch headspace.  Adjust lids.
Process jars in a boiling water bath for 15 minutes.  Makes 6 half
pint jars.

Printable version: plum-ketchup02.txt.