
A historical sauce from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Delicious with cold meat.
Preserved exactly as written in the original source
pour one quart of water over plums and boil
press through coarse sieve
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return to kettle and stir in sugar and spices
boil till done
bottle hot
Modern guidance to help you succeed with this vintage recipe
Boiling plums with water breaks down their cell walls through heat, releasing natural pectin that thickens the sauce as it reduces. The sugar acts as a preservative by binding water molecules, making them unavailable to spoilage microorganisms. The combination of acid from the plums, sugar concentration, and hot bottling creates an inhospitable environment for bacteria, allowing for shelf-stable preservation.
This catsup must be made ahead to develop its full flavor. After bottling hot and sealing, store unopened bottles in a cool, dark place for at least 2 weeks before using to allow the spices to meld. The catsup will keep unopened for up to 1 year.
Store unopened bottles in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 months. The catsup may darken slightly over time, which is normal. If any mold develops or the seal breaks, discard immediately.
AI-generated tips from Chef Cecil's culinary database
This catsup must be made ahead to develop its full flavor. After bottling hot and sealing, store unopened bottles in a cool, dark place for at least 2 weeks before using to allow the spices to meld. The catsup will keep unopened for up to 1 year.
Store unopened bottles in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 months. The catsup may darken slightly over time, which is normal. If any mold develops or the seal breaks, discard immediately.