Thursday, September 20, 2012

Plum Ketchup

Plum Ketchup

2 1/2 lb (late) Italian prune plums (about 52 plums), halved
3 cloves garlic, quartered
3/4 cup dark brown sugar
2/3 cup apple cider vinegar
2/3 cup water
2 teaspoons kosher salt
1/2 teaspoon allspice
1/2 teaspoon cayenne
1 teaspoon ground roasted ginger
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon Vietnamese cinnamon
1/4 teaspoon ground cloves

Prep your jars/lids. Place all ingredients in a heavy-bottomed nonreactive pot (I used my enameled cast iron Dutch oven). Bring to a rolling boil and cook until the plums are soft, about 20 minutes. Remove from heat. Use an immersion blender or ladle in a regular blender to pulse until smooth. Return to a rolling boil and cook until thickened to ketchup consistency*, about 20 minutes. Ladle into pint jars leaving 1/4 inch headroom. Process in a hot water bath for 10 minutes.

Yield: about 4 8-oz jars

So I woke up this morning...I couldn't get this recipe out of my mind, since seeing it on yesterday.  And I just so happened to have 25 plums sitting in a bag overrippening, not italian plum but - the other variety. So I halfed the recipe

...and since I am dire need of spice shopping, I had to substitute a few things. I just was not in the mood to go to the grocery store today.

I didn't have any ground roasted I sub'd fresh ginger
I didn't have any I sub'd chinese five spice
I didn't have any I sub'd pumpkin pie spice
and I didn't have any I sub'd nutmet, don't ask me why though just threw something in that I had, I figured, what the hell

I ended up with three jars, don't ask me amnt exactly..

I even did the water bath thing, i usually just stick them in the oven for about 15 min @ 250, but I decided maybe I should do the water bath as per the recipe.

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