There is something deeply satisfying about opening a jar of homemade ketchup in the depths of winter—a burst of summer sun preserved in every spoonful. This plum and tomato ketchup recipe, a cherished Eastern European tradition, delivers a complexity that no commercial bottle can match. By combining ripe plums with juicy tomatoes, a whisper of cinnamon, and a kick of chili, you create a condiment that elevates everything from grilled meats to roasted vegetables. The best part? It requires no complicated equipment—just a quality food processor and a heavy-bottomed pot. Let us guide you through creating this superior winter staple.
About This Recipe
This ketchup is a revelation. Unlike sugary supermarket versions, it balances the sweet-tartness of plums with the savory depth of tomatoes, aromatic herbs, and a gentle warmth from cinnamon and chili. The natural pectin in plums helps thicken the sauce without artificial thickeners. Originating from home kitchens across Russia and Ukraine, this preserve is designed to be shelf-stable, thanks to the addition of vinegar and careful sterilization. It is not only delicious but also a healthier alternative, allowing you to control salt and sugar levels. For best results, use an immersion blender to achieve a silky texture.
Ingredients
- Plums – 2 kg
- Tomatoes – 2 kg
- Onions – 4 pieces
- Sugar – 250 g
- Vinegar 9% – 100 ml
- Salt – 30 g
- Basil – 1 large bunch
- Cilantro – 1 large bunch
- Mustard powder – 15 g
- Hot chili pepper – 15 g
- Cinnamon – 10 g
- Black pepper (ground) – 5 g
We recommend sourcing organic produce for the purest flavor. If you cannot find fresh plums, frozen pitted plums work well. For the vinegar, a clean spirit like vodka isn't needed, but ensure your vinegar is good quality.
Step-by-Step Instructions
- Prepare the plums. Wash and dry plums thoroughly. Cut each in half and remove the pits. Set aside in a bowl.
- Blanch the tomatoes. Wash tomatoes and score a cross on the bottom. Immerse in boiling water for 30 seconds, then transfer to ice water. Peel off skins. Chop the flesh into rough pieces.
- Chop aromatics. Peel and roughly chop onions. Remove seeds from chili pepper and slice into rings. Combine tomatoes, onions, and plums in a food processor or blender. Puree until smooth. You can also use a juicer for a thinner base, but a food processor retains more fiber.
- Cook the base. Transfer the puree to a heavy-bottomed pot. Bring to a boil, then reduce heat to low. Simmer for about 1 hour, stirring occasionally. The mixture will reduce and begin to thicken.
- Prepare fresh herbs. Wash basil and cilantro, then pat dry with paper towels. Remove tough stems and any damaged leaves. Finely chop both herbs.
- Add herbs and simmer. Stir the chopped herbs into the pot. Continue cooking for another 30 minutes, stirring frequently. The sauce should darken and thicken further.
- Final puree and seasoning. Remove from heat and blend with an immersion blender until completely smooth. Return to heat and cook for 20–30 more minutes. Stir in vinegar, then remove from heat. Adjust salt if needed.
- Can and store. Ladle hot ketchup into sterilized jars. Seal with boiled lids. Turn jars upside down and leave for a day or two to cool. Store in a dark, cool place for up to one year. For a steam canner method, process for 15 minutes.
Tips for Perfect Ketchup
- Use a large refrigerator if you prefer to store this ketchup in the fridge for up to two months—no water bath required.
- For a smoother texture, press the final puree through a fine-mesh sieve using a non-reactive spatula.
- Adjust sweetness by tasting before adding vinegar; the ripeness of plums varies greatly. A coffee maker isn't needed here, but a reliable scale ensures accuracy.
- If you prefer a chunkier style, skip the final immersion blending step and enjoy a rustic texture.
Variations
The beauty of this recipe lies in its adaptability. Replace cilantro with parsley or tarragon for a different herbal note. Add 5 g of smoked paprika for a smoky twist—try pairing with a non-toxic air fryer for crisp fries. For a spicier version, double the chili. If you enjoy a sweet-savory balance, incorporate a tablespoon of balsamic vinegar. This ketchup also makes an excellent glaze for roasted meats, especially when paired with a commercial convection oven for even caramelization.
FAQ
Can I use only plums instead of tomatoes?
Yes, but you will need to increase the plum quantity to 3 kg and adjust the sugar and vinegar accordingly. The tomato adds acidity and balanced texture. For a solo plum version, use a food processor for nut butters to chop plums finely.
How long does this ketchup keep?
Properly sealed and stored in a dark, cool place, it lasts up to one year. Once opened, refrigerate and consume within three weeks. A undercounter ice maker isn't required, but cool storage is key.
Can I reduce the sugar?
Yes, drop to 150 g for a tangier profile. Keep in mind that sugar acts as a preservative. If reducing, plan to use within six months. You might also try digestive health tips to balance acidity.
Is it necessary to peel the tomatoes?
Peeling yields a smoother sauce, but if you're short on time, you can skip it. The skin will break down during the long simmer, but texture may be slightly grainier. An immersion blender helps mitigate this.
What can I use this ketchup for?
Beyond burgers and fries, try it as a marinade for chicken, a base for barbecue sauce, or a dipping sauce for samosas. It pairs wonderfully with chocolate-covered raisins for a sweet-savory cheese board, or use it to glaze a Catalan sponge cake for an unexpected twist.
Storage and Usage Notes
This ketchup is a versatile pantry star. Keep jars in a dark cupboard away from heat sources. If you have a large harvest, consider doubling the batch and using a espresso machine? No, but a good oil sprayer is ideal for drizzling it over grills. For best flavor, let the ketchup rest for at least a month before opening—the flavors meld beautifully over time.
We hope this recipe inspires you to preserve the bounty of summer. Enjoy your homemade plum ketchup!
