Plum Pear Ketchup

Budget.Gourmet's picture

Sep. 23, 2009


Plums 2 Pound , split
Anjou pears/Bartlett pears 5 , peeled cored and chopped
Golden raisins 3⁄4 Cup (12 tbs)
Sugar 1 1⁄4 Cup (20 tbs)
Cloves 20
Cinnamon stick 3
Ground coriander 3⁄4 Teaspoon
Salt 1⁄2 Teaspoon
White pepper 1⁄4 Teaspoon
Raspberry vinegar 1⁄4 Cup (4 tbs)
Water 1⁄4 Cup (4 tbs)


In a large, heavy, nonaluminum pot, combine the plums, pears, and raisins, cover, and bring to a boil over medium-high heat.

Adjust the heat to medium and let the fruit simmer for about 20 minutes until it is soft.

Remove the lid, mash the fruit with the back of a wooden spoon, stir in the sugar, cloves, cinnamon, coriander, salt, and white pepper and continue cooking slowly, stirring frequently, for another 40 to 50 minutes until the mixture is quite thick.

Remove the cinnamon sticks and reserve.

Stir in the vinegar and water.

Pass the mixture through a food mill or strainer into a large bowl.

Fill sterilized jars and place 1 cinnamon stick in each jar.

Cap tightly and store the jars in the refrigerator.

They will keep for at least 4 to 6 months.

Recipe Summary