Plum Ketchup

I love using other fruits to replace tomatoes as it eliminates the need for adding extra sugars. When you read the label on a bottle of ketchup you will find: tomato paste, corn syrup or sugar, water, vinegar, dried onion, allspice, cloves. So I just cut out the tomatoes and added sugars and use plums in their place. The additional flavors of allspice and cloves bring it all home. I love using this ketchup as a dipping sauce for my kohlrabi fritters and cream puffs, and for my sesame chicken recipe. It also goes great over my bison meatloaf recipe.

I had to quit tomatoes 5 years ago while on the SCD intro diet when I experienced a ton of inflammation after having cut them out for a few weeks and later re-introducing them. Since then, I have been looking for the perfect ketchup replacement. Over the years I have come up with tomato-free Cherry BBQ Sauce, Huckleberry BBQ Sauce, and Strawberry Balsamic Pizza Sauce (all of these recipes are in my cookbook), and finally I can say I have a Ketchup that is just as good, and I think even better than the real thing! If you are looking for homemade mustard, mayo, and bbq sauces that are SCD, starch-free, and night-shade free, check out my cookbook.

The color will be the most intense dark red if you use plums with dark purple skin. But feel free to use any color of plums you’d like to!

Plum Ketchup

*For AIP version: in place of allspice you can use cinnamon, use mace instead of nutmeg, and you can use cloves

  1. I used 3 large dark purple skinned plums to get 1 cup. Remove pits, chop plums.
  2. Add all ingredients into a blender.
  3. Taste test, add more spices if needed.
  4. I have used dried onions in some batches, and left it out in others. For me it’s the vinegar and little bit of allspice that really brings home the ketchup flavor.
  5. If you use dark purple skinned plums, after blending, the ketchup will be hot pink with specks of darker plum skin, but when the plum ketchup is left in a jar overnight in the fridge the vinegar will help break down the skin and it will turn into a deep red plum ketchup as I have pictured. Will keep for 5 to 7 days in the fridge.

Shared at: Allergy Free Wednesday + Paleo AIP Recipe Roundtable + Tuesday Garden Party + Waste Not Want Not Wednesday + Fat Tuesday + Bloggers Brag Pinterest Party + Happy Healthy Green Natural Blog Hop

10 thoughts on “Plum Ketchup

    1. Thanks so much Shirley! I have been loving the heck out of this ketchup! We always have an abundance of plums here in the summer and so far this is my favorite use for them!

      Happy Summer Harvest!!
      Andrea

  1. Hi there. I have a super divine plum desert recipe to share. It’s very moorish.

    1 kg plums, 150g butter ( coconut oil) for paleo., 150g sweetener, 2 quills cinnamon,2 vanilla pods, extra coconut oil.
    Place oil, sweetener and spices in pan on stove till sweetener has melted.
    Once all melted add plums and plus extra oil into oven proof pan/dish.
    Roast for approx 20 mins till soft and sauce has thickened.
    170 centigrade
    Eat and enjoy. Yummy

    1. Hi Amanda!

      I have frozen many of my homemade fruit and berry BBQ sauces just like it with no problem. It should be just fine.

      Cheers!
      Andrea

    1. Hi Pam!

      I have subbed lemon or lime juice for vinegar in all sorts of recipes successfully. I think in this one it will change the flavor profile a bit, since part of the traditional ketchup flavor is from the vinegar, and you will likely end up with a more “lemony” plum ketchup, but since when has lemony been a bad thing! I say go for it! It’s worth a try!

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