Plum Catsup
Recipe: #13401
July 27, 2014
Categories: Plum/Prunes, Pacific Northwest, Canning/Preserving, Fat Free Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Spices, more
"Adapted from From Our Grandmothers' Kitchens, submitted by Leah Heidman of Colville, Washington. This recipe can be canned. To can, pour into sanitized 1-cup jars and process in boiling water bath, 5 minutes for elevations up to 1000 feet, 10 minutes for elevations from 1001 to 6000 feet, 15 minutes for higher elevations. Yield 12 cups"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (347.3 g)
- Calories 557
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 584.3 mg
- Total Carbohydrate - 138.3 g
- Dietary Fiber - 3 g
- Sugars - 130.8 g
- Protein - 2.2 g
- Calcium - 19.5 mg
- Iron - 0.2 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place plums and water in a Dutch oven or large pot.
Step 2
Cook over medium-high heat, stirring occasionally, until plums are softened and release their liquid, about 15 minutes.
Step 3
Simmer until plums are very soft and beginning to disintegrate, about 30 minutes.
Step 4
Mash until mostly smooth, then stir in remaining ingredients.
Step 5
Simmer, stirring often, until thickened to jamlike consistency, 1 1/2-2 hours.
Step 6
Cool and refrigerate.
Step 7
This will keep in the refrigerator for about a month. Please see description if you wish to can.
Tips
- 12 1-cup jars if canning recipe.
- Canning equipment, if canning.
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