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Plum Ketchup

ingredients

3.6 kg (8 lb) plums, washed and stoned
450 g (1 lb) onions, skinned and sliced
225 g (1/2 lb) currants, washed
1.1 litre (2 pt) spiced vinegar
450 g (1 lb) sugar
50 g (2 oz) salt

To sterilise bottles see Sterilising Bottles.

method

1. Place the plums, onions and currants in a pan with 600 ml (1 pt) spiced vinegar and simmer for 1/2 hour.

2. Sieve the mixture, then return it to the pan with the remaining vinegar, the sugar and salt.

3. Simmer for about 1 hour, until of a thick and creamy consistency.

4. Bottle in warm jars, sterilise and seal.

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