Plum Pear Ketchup Recipe
This Plum Pear Ketchup recipe easily finds way to the top of my favorite list. A good way to use up Fruits is to make some delicious Plum Pear Ketchup. Get all set to serve Plum Pear Ketchup as a Side Dish today. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
2 pounds plums, split
5 ripe Anjou or Bartlett pears, peeled, cored, and coarsely chopped
3/4 cup golden raisins
1 1/4 cups sugar
20 cloves
3 sticks cinnamon
3/4 teaspoon ground coriander seed
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup raspberry vinegar
1/4 cup water
Directions
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.
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.
