Mother’s Plum Catsup
Old-fashioned plum catsup simmered slowly with cloves and cinnamon until thick, then hot-water-bath processed for pantry storage.
Instructions
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Combine all ingredients in a large, heavy kettle, mixing well. Boil slowly for 1 hour or until thickened. As catsup thickens, stir frequently as it will scorch easily.
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If desired, strain out the plum skins using a food mill. Fill sterilized jars, affix seals and lids; process in a boiling water bath for 10 minutes.
Notes
Excellent with ham, pork, or poultry. Source: The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs. Edited by Kathy K. Schlosser.
