Prune (Plum) Ketchup

Marsha Gardner


My mother-in-law gave me this recipe when I was first married. My husband likes a dab on his roast pork or scrambled eggs.

I figured out several years ago that a prune and a plum are one in the same.


★★★★★ 1 vote


  • 3 c
    prunes, pitted
  • 3 c
  • 3/4 c
    unsulfured molasses
  • 3/4 c
    sherry vinegar
  • 6 Tbsp
  • 1
    whole star anise
  • ·
    kosher salt and freshly ground black pepper
  • 2-3 stick
    whole cinnamon
  • 2-3
    whole cloves
  • 2
    strips lemon zest, diced

How to Make Prune (Plum) Ketchup


  1. In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat until prunes are very soft, about 20 minutes. Discard the star anise pod, cinnamon sticks and whole cloves and lemon zest which have been placed in a cheesecloth sachet.
  2. Pulse lightly the ketchup in a food processor. Season with salt and pepper.
  3. Will keep for several weeks in the refrigerator. I put in 1/2 pint canning jars and process in hot water bath for 15 minutes.

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About Prune (Plum) Ketchup

Course/Dish: Jams & Jellies

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