Mother’s Plum Catsup
Old-fashioned plum catsup simmered slowly with cloves and cinnamon until thick, then hot-water-bath processed for pantry storage.
Servings 10 8-ounce jars
Ingredients
- 5 pounds red or purple plums, washed and dried
- 3 pounds sugar
- 1 cup cider vinegar
- 1 tablespoon ground cloves
- 1 tablespoon ground cinnamon
Instructions
- 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.
- 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.
