PLUM KETCHUP

I thought that I would put this as a separate post for those looking for an alternative to Ketchup.  I would not dip french fries in plum ketchup but it does work well for BBQ sauces.  I have not yet tried it for chili but will in the future.  This year I picked my neighbors trees and canned it.  The Plum Sauce in the Ball Blue book is similar and cans well.  Or you can freeze this recipe.  I have also used rhubarb in this recipe instead of plums.  It works okay but is a little tart.  I like the color, taste and consistency of the plums best.

Plum Ketchup

The Allergy Self Help Cook Book, MarJorie Hurt Jones, R.N., 2001

1 pound Italian plums, pitted
2 TBSP finely chopped fresh ginger
1/3 cup finely chopped onion (optional)
1/3 cup light agave nectar or honey
1 TBSP what free tamari or a pinch of salt
2/3 cup pineapple juice or water

In a blender or food processor, combine the plums and ginger.  Process for 1 to 2 minutes, or until smooth.

Pour into a saucepan.  Add the onion if using, the agave nectar or honey, tamari or salt, and juice or water.  Cook, stirring occasionally, for 20 minutes, or until thickened.  Adjust the seasoning to taste.

Although I am allergic to onions I have found that I can use chives and garlic and have added them to this recipe.  I have also added celery seed.

Makes about 1 ½ cups

Freezes nicely for up to six months.