A new twist on ketchup: The surprising allure of plum variety

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

Plum ketchup, made from stewed fruits, is a real 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 even for several months.

Plum ketchup is an excellent alternative to traditional tomato ketchup. It pairs perfectly with meat, sandwiches, cheese, and 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:

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

Preparation:

1. Fruit preparation: wash the plums, cut them in half and pit them. Peel and finely chop the onions and garlic.
2. Stewing plums: Heat a bit of oil in a large pot and sauté the onions. 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. Blending and straining: After cooking, remove the cloves and cinnamon stick. Blend everything into a smooth mass. Strain through a sieve to get rid of 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 sterilized jars, seal them, and turn them upside down to seal.