Discover the hidden delight of plum ketchup: A fruity twist on a classic

Ketchup is one of the most popular sauces on tables around the world. The classic tomato version is widely known, but it's worth trying something new and surprising. An example is a fruity alternative. Its taste is incredibly rich and expressive, and most importantly, no one will guess that the main ingredient is plums. The proportions matter to retain the characteristic ketchup flavour.

Plum ketchup, made from stewed fruits, is an absolute revelation. It's a great way to diversify your cuisine and surprise your loved ones with an unusual flavour. It's easy to make, and the end result will impress everyone. Try this recipe and see how easy it is to make something unique from stewed fruits. It can be stored in the refrigerator for a few weeks and in sealed jars for several months.

Plum ketchup is an excellent alternative to traditional tomato ketchup. It pairs perfectly with meat, sandwiches, cheese and many other dishes. Plums give it a unique, sweet and sour taste. Additionally, these fruits are rich in vitamins, minerals, and antioxidants, making plum ketchup a healthy alternative. Making this ketchup is simple, and the result will surely surprise anyone trying it.

Making plum ketchup, like the classic homemade version, is easy and doesn't require much time. Here is the step-by-step recipe:

Ingredients:

• 1kg of damson plums,
• 2 onions,
• 2 garlic cloves,
• 100ml of apple cider vinegar,
• 150g of brown sugar,
• 1 teaspoon of salt,
• half a teaspoon of ground black pepper,
• 5 cloves,
• 1 cinnamon stick,
• half a teaspoon of ground ginger,
• a pinch of chilli (optional).

Preparation:

1. Prepare the fruit: Wash the plums, cut them in half and pit them. Peel and finely chop the onion and garlic.
2. Stew the plums: Heat some oil in a large pot and sauté the onion. Add garlic and fry for a while. Add plums, apple cider vinegar, sugar, salt, pepper, cloves, cinnamon, ginger, and chilli. Mix everything thoroughly and stew on low heat for approximately 30–40 minutes, until the plums break down and the flavours combine.
3. Blend and strain: After cooking, remove the cloves and cinnamon stick. Blend everything into a smooth mass. Strain through a sieve to remove skins and any spice remnants.
4. Final cooking: Pour the strained ketchup back into the pot and cook on low heat for another 10–15 minutes until it thickens. Transfer the hot ketchup to sterilised jars, seal them, and turn them upside down to seal correctly.