Plum Ketchup

1. 1 Plums≈ $5.00 per kg 350 g
2. 2 Tomato pastepack 140 g ≈ $1.00 40 g
3. 3 Garlic≈ $10.00 per kg 8 g
4. 4 Fresh chilipack 100 g ≈ $1.00 5 g
5. 5 Sugarpack 1 kg ≈ $1.60 40 g
6. 6 Salt 8 g
7. 7 Vinegar 9% 20 ml
8. 8 Ground black pepper 1 g
9. 9 Paprika 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the plums¹, pit them, and cut them into halves; seed and chop the chili.

2. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Pour 50 ml water over the plums¹ and cook covered for 15 minutes until soft; pass through a sieve or blend.

4. Return the puree to the saucepan, add the tomato² paste, sugar⁵, salt, paprika, black pepper, chili, and pressed garlic³, and simmer over low heat for 25 minutes, stirring.

5. Pour in the vinegar and heat for 3 minutes.

6. Ladle the hot ketchup into the jar up to the rim, cover with the lid, and sterilize in a saucepan of hot water for 10 minutes from the moment it comes to a boil.

7. Seal, turn upside down, and wrap until cool; store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 3 weeks.