Plumketchup Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.
• In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
• Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.

Steps:

• Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
• Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
• Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.

Steps:

• Place cloves and allspice berries on cheesecloth and tie into a packet. In a deep, heavy, nonreactive pot, combine the spice packet and all remaining ingredients. Bring to a boil, then reduce heat and simmer, stirring occasionally until a thick, pulpy sauce is formed, about 50 to 60 minutes.
• Pass mixture through a sieve into a bowl, pressing with the back of a spoon to extract pulp. Let cool, then transfer to jars and refrigerate. The ketchup will keep 3 weeks in a refrigerator, 6 months in a freezer.

Steps:

• Wash and halve the plums and remove the pits.
• Peel and slice the shallots.
• Roughly grind peppercorns and coriander seeds with mortar and pestle.
• Peel and thinly slice garlic cloves.
• In a large pot, heat oil and saute the shallots until translucent. Add salt.
• Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
• Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
• Remove bay leave and cinnamon stick.
• Add horseradish and purée in a blender or with an immersion blender.
• Fill hot into prepared canning jars and store in a cool place for up to 3 months.

Steps:

• in processor pulse plums, onion, garlic and ginger until finely chopped.
• put into a saucepan.
• add remaining ingredients, heat to boiling.
• lower heat and simmer uncovered, stirring occasionally until thickened, about 30 minutes.
• cool and refrigerate.