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Wild Plum Ketchup

10 lb (4 1/2 kg) plums, stemmed (about 7 1/2 quarts)
10 cups (2 1/2 liters) sugar
1 quart (1 liter) white vinegar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) grated nutmeg
1/2 teaspoon (2 ml) ground cloves

Add the sugar to the plums, and place them in an enameled or
stainless-steel pan over medium heat. Cover. After 30 minutes,
increase the heat and stir the plum-sugar mixture. Break some of
the plums with a wooden spoon.

Continue cooking, stirring the mixture occasionally, so that it
does not stick to the pan. In 15 minutes, all of the plums should
be cooked through and mashed. Remove from heat and cool.

Mash the mixture with a wooden spoon. Put the mashed pulp through
a fine sieve, and continue mashing until all of the liquid and some
of the pulp go through. Discard the pits and the skins. There
should be about 4 quarts of liquid. Boil the vinegar together with
the spices for a few minutes. Add the vinegar-spice mixture to
the plum liquid, then boil vigorously, stirring constantly, for 15
minutes, or until the liquid has reduced to 4 quarts again. Pour
into bottles or jars. Process. Makes 8 pints (4 liters).


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