Ever tried Plum Ketchup?

Darling husband is allergic to tomatoes. Take a sec to think about the long-ranging affects of tomato products/foods...

• pizza
• ketchup
• soups
• chili
• salsa
• meat loaf
• spaghetti
• beef stew

And that's just a few tomato-requiring meals. I'm sure you can think of dozens more...

I discovered a recipe for Plum Ketchup several months ago in the Allergy Self-Help Cookbook (The Allergy Self-Help Cookbook: Over 350 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free by Marjorie Hurt Jones) and have been waiting for plums to reappear in the grocery store so I could actually make it.

Woohoo! Found the plums a few days ago and today, I decided they were ripe enough to become blended into ketchup.

Here's the recipe...

1 lb. Italian plums (I used black since Italian plums aren't in season till autumn)
2/3 cup water
1/2 cup honey
Dash salt
2 tablespoons fresh ginger

Puree the plums and ginger together, then pour into a saucepan. Add the remaining ingredients and simmer 20 minutes or until thickened.


I *know* you are waiting with bated breath to hear Scott's opinion. 'Cause, let's get real here, plum ketchup doesn't sound exactly appetizing.

Wellllllllllllll, his response varied...

"Fairly edible."
"Needs more salt. It's really sweet."
"Pretty good."
"Better than nothing."
"Tastes like a really strong ginger cookie." (That one was my fault. I used ground ginger instead of fresh and forgot to reduce the amount. Oops.)
"I'm keeping it. It's good."
"It's yummy."
"It's so nice to have non-ketchup ketchup!"