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
whole star anise
kosher salt and freshly ground black pepper
2-3 stick
whole cinnamon
whole cloves
strips lemon zest, diced


1In 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.
2Pulse lightly the ketchup in a food processor. Season with salt and pepper.
3Will keep for several weeks in the refrigerator. I put in 1/2 pint canning jars and process in hot water bath for 15 minutes.

About this Recipe

Course/Dish: Jams & Jellies