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Plum Catsup

Plum Catsup is a traditional Fusion recipe for a catsup (ketchup) of plums that's lightly spiced and can be used as a condiment or a marinade for barbecued meat. The full recipe is presented here and I hope you enjoy this classic Fusion version of Plum Catsup.

prep time

20 minutes

cook time

125 minutes

Total Time:

145 minutes

Makes:

4 jars

Rating:

Tags : Sauce RecipesSpice RecipesFusion RecipesFusion Recipes

These rather wonderful sauces originated in China and we tend to know them today by the name of 'ketchup' with Tomato Ketchup being the ubiquitous variety. However in the eighteenth century there were at least eight different types of catsup made from different fruit and vegetables. This plum catsup is basically a modification of plum jam that's influenced by Chinese hoi sin sauce. As a result this plum catsup makes an excellent dipping sauce for duck, chicken or ham. Along with honey and soy sauce it also makes an excellent marinade for duck and chicken.

Ingredients:

4.5kg pitted plums
3kg sugar
1.4l good cider vinegar
1 tbsp ground cloves
1 tbsp ground allspice
1 tsp freshly-grated ginger

Method:

Add the plums, sugar and vinegar to a large pan and bring to the boil. Simmer and cook for at least two hours. Test for setting by placing a tablespoon onto a cool saucer. When ready the sauce will form a skin on top and will generate ridges when pushed with the finger. If not ready boil for a further fifteen minutes and test again.

When ready, stir-in the spices, allow to cook for a further five minutes then ladle into pre-warmed jars or bottles. Allow at least 0.5cm headspace and seal the jars properly. Allow to cool then label and store. The catsup should be allowed to mellow for a few weeks before using and unopened the jars should keep for at least a year if stored in a cool place.

As an aside, the English word Ketchup derives from the eighteenth-century catsup which itself derives from the Chinese ket-siap (literally fish sauce).