Plum Ketchup

Plum ketchup
  • 12 servings
  • 40 minutes to prepare
Print This


  • 5 allspice berries or 1/4tsp ground allspice
  • 500g fresh plums
  • 1 onion, finely diced 120ml white wine vinegar 60g light brown sugar 1tsp salt
  • 1 red chilli, whole
  • 10g fresh ginger
  • 2 garlic cloves, sliced
  • 3 cloves


Volume of ketchup: 300ml

1. Place the allspice, chilli, ginger, garlic and cloves into a small square of muslin and make a small bag, tie with string and place to one side.
2. Wash the plums, cut them in half and remove the stones. Place the plums in a large heavy bottomed saucepan and add the diced onion, vinegar, sugar, and the bag of spices.
3. Bring to the boil and simmer for 20 minutes.
4. Remove the bag of spices and liquidise all the plum mix. Pass through a sieve and return to the pan.
5. Reduce the mix over a low heat for another 20 minutes until a loose ketchup consistency is reached. Stir frequently and check it’s not catching on the bottom.
6. Wash the jam jars, kilner jars or ketchup bottles, then place them in the oven at 100°c for 5 minutes to sterilise then remove from the oven.
7. Fill with the hot ketchup and close the lids while the liquid is still hot. The ketchup will keep for up to 1 month in the fridge.

Chef’s Tip:
This works well with all fruit. Try a seasonal twist with new season rhubarb, perfect for a crispy pork chop.