Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Wild Plum Ketchup


  • 10 pounds (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).

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!


0 Ratings

All fields required.

Rate & Comment

Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo