Plum Ketchup

A perfect alternative to tomato ketchup. Can be left slightly lumpy as a beautiful plum chutney or liquidised to a very smooth ketchup.

1. 1

   First slit the plums with a sharp knife and remove the stones, then place the fruit in a large pan and add the currants, onion and the bag of spices. Add half the vinegar, bring to the boil and simmer gently, uncovered, for about 30 minutes or until the mixture is soft.
   Now remove the bag of spices, place the contents of the pan in a liquidiser and blend until perfectly smooth - if necessary sieve as well. Then rinse out the pan and return the puree and bag of spices to it, adding the salt, sugar and the remaining vinegar. Bring to simmering point and cook gently, uncovered, for 1.5-2hrs or until the ketchup has reduced to approximately 3.5 pints (2 litres). Stir now and then to prevent sticking.
   In the meantime prepare the containers by boiling the bottles and their tops. When the ketchup is ready pour it into the bottles while they're still hot, filling them to within an inch of the top. Put on the tops immediately but screw them only half-way.
   Next place the bottles in a larger deep pan (standing them on an upside down, heatproof plate) and add warm water to within 1.5 inches from the tops. Bring the water to the boil and after 10 minutes transfer the bottles to a wooden surface and complete the sealing.